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Common tempering for all the Kootukarigal and gravy
Ingredients
Gingali oil - 1 tbsp
Musturd - 2 tbsp
Coconut - (grated) 1 cup
Curry leaves - handfull
Add musturd to the hot oil and add coconut and curry leaves one after another.
Roast well and let the coconut turn into golden color!
Note: This is the only tempering used in all the recipes and dishes of Shradham or Dhevasam except in rasam.
No red or green chillies should be added!
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