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Cut the green chilli into pieces.Pour oil in to a non stick cookware and season . After the mustard seeds pop, drop all the cut green chillies in to the cookware and stir until the green chilli turns to light brown chilli. Then add tamarind water and add salt to the mixture. Boil the mixture until the tamarind smell is gone. This kozhambu would be great to curd rice. We can even eat green chilli in the kozhambu which would not be that much hot.
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