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2 - small chayote/chow chow (1 if big)
1/4 cup - moong dal
a pinch of Turmeric powder
salt to taste
a pinch of Hing
1 tsp - Coconut oil
a few springs of Curry leaves
Coriander leaves for garnishing
To grind together: a handful of Coconut
Green chillies as required
1/2 tsp - Cumin seeds
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
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