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Gingelly Podi



Dry roast the gingelly seeds until they burst with a pop. Roast salt similarly for couple of minutes. Fry red chillies and asafoetida powder in a little oil for a couple of minutes and keep aside. Grind the gingelly seeds into a fine powder and then add salt, red chillies and asafoetida powder. Grind all over again into a fine powder preserve.
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