Palm jaggery dominated the taste , kaju taste was very less
crispy and tasty
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Thinai/Foxtail millet, Ginger, Green Chillies, Curry Leaves, Pattai/Cinnamon, Krambu/Clove, Urad Dal, Gram Dal, Red Chillies, Asafoetida And Salt
How to use Thinai Kichadi Mix:
1) Boil 3 cups of Water along with required Oil in a kadai.
2) Add salt (if required), preferred vegetables, 1 cup of Thinai Kichadi mix and cook it for 15 mins.
3) Serve Thinai Kichadi Mix hot with Gotsu, Sambar or Chutney.
Store it in a cool and dry place in an air-tight container