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Enloy this delicious chutney with Biriyani or Naichor
Published On: 29 Jan 2013
for more details, click the name of the ingredient
malayalam: Eenthapazham / Eethapazham
telugu: Kharjoora / Kharjoora Pandu
kannada: Kharjoora / Eachalu
Konkani: Khajjoor / Kaajjuru
Marathi: Khajur / Kharik
Oriya: Khajura / Khajuri
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
In the grinder, put the boiled beetroot, soaked dates, soaked tamarind, chilly powder, ginger, salt and sugar.
Grind them into a fine mixture. Chutney is ready, enjoy.
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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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