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Tasty and different chutney for chappatis
Published On: 03 Jan 2008
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Bengali: Laban / Noone
Heat 1 tsp of oil in a pan or kadai.
Fry the peanuts till cooked.
Remove the peanut from kadai and keep it aside.
Add the remaining oil.
Add the garlic and fry for 2 mins.
Add the green chillies and fry.
Fry till chillies and garlic are cooked.
:- Do not burn them.
Grind coarsely everything together along with salt.
:- Serve with chappathis.
:- Green chillies can be adjusted according to taste.
If you can add tiny amount of tamarind, that will be very taste.We have been eating this when I was child and this is everyday chutney in our place (kadapa,Andhra pradesh)
Awsome chutney. Tastes excellent with Idli & Dosas.You can also use dired red chillis instead of green chillis.I dont fry the peanuts in oil I just roast it on tawa.Stays good in fridge for atleast 10/12 days.
I tried this recipe, it turned out good and tasty. Very simple to make.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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