Jeeraga Moor
Oil – 1 tsp
Cumin seeds – 1 tsp
Garlic – 5 cloves
Dried chillies – 3 to 4 nos (Kashmiri chillies)
Roast it for a minute
Transfer it to a blender
Grated coconut – 1/4 cup
Yogurt – 1 cup
Salt to taste
Blend it into a smooth consistency
Add water if needed
Coriander leaves
Tempering
Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Hing – 1 pinch
Dried chillies – 2 nos
Curry leaves
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