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A traditional kerala cusine
Published On: 22 Feb 2011
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
In a pan, roast the nuts till they are turned golden in color.
Fry the dry red chillies.
In a mixer put all the ingredients together and make a nice paste(if required you can add 1 or 2 tsp of water).
Serve this hot chutney with rice/idly/dosa/vada.
NB: The chutney will have a very different taste if you add 2/3 green chillies/our very own Kanthari mulaku instead of the dry chillies.
A different taste with Kothamara/Cluster Beans
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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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