Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 36 (47%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 8.3mg||0 %|
|Potassium 302.4mg||8 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 4g|
|Protein 2.9g||4 %|
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Calories per serving: 77
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