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The document provides a recipe for preparing Revathi Govind Kothhimeera aavakaya pachhadi using medium-sized munduga and chintha pandu. It includes detailed steps for cooking and combining ingredients such as aavaalu, menthulu, and various spices, along with instructions for grinding and serving. The final dish is suggested to be served with rice, paratas, dosa, chapatis, or puri, and can be stored in the fridge for several months.

Author

Sai

Language

EN