Indian chammanthi Preparation
Toast the chili pepper to release flavor and then break off stem. Put ginger, chili pepper, 1/2 onion, coconut and 1 cup water in blender.
Chop the other half of onion. Sauté in saucepan with oil and mustard seeds, add kariappila leaves.
Lower heat and add contents from blender, and 1 cup water, and salt. Bring to warm, do not boil.
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