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“I came to realize that cooking is very similar to music,” he says.

1/8 teaspoon asafetida (see Note).15 fresh curry leaves.

1 dried red chile, seeded and crumbled.In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeño, cilantro and mint and blend to a paste, stirring a few times..In a small skillet, heat the vegetable oil.

Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute.Add the cumin, peppercorns,.

, curry leaves and dried chile and cook until the curry leaves are crisp, about 30 seconds.

Scrape the mixture into the blender and puree until smooth.As Jimmy John's added, the sauce was taken off the menu in January 2024, causing customers to nearly start a revolt, instantly demanding its return.

Fans even started a. Change.org petition.to force the company to bring it back.

Commenters even got blunt with their remarks when the company posted about its decision on Instagram.. "This isn't funny," one quipped."Someone said it before, but there is still time to stop this," another added, while one more simply stated, "u ruined my life.".