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A spicy chutney using chow chow
Published On: 15 Sep 2014
English: Red Gram / Pigeon Pea
tamil: Thovarai / Thuvaram Paruppu / Mysore Paruppu
malayalam: Thuvara Parippu
telugu: Missu Pappu / Kandi Pappu / Kandulu Pasupu
kannada: Thugari Bele / Thoragi Bele / Masoor Dhal / Thogari Kaalu
hindi: Rahar /Arhar Dal
Bengali: Arhar Dal / Moshoor
Gujarati: Tuver Dal / Thuvare
Konkani: Toree Daali
Marathi: Tur Dal
Oriya: Harada / Masoora Dali
Punjabi: Tuar Dhal
Tulu: Thogari Salai
Kashmiri: Arhar Dal
for more details, click the name of the ingredient
Wash the chow - chows and take the peel (skin) separately.
Heat oil in a frying pan and add the mustard seeds into the oil and let them burst.
Then add the red chilli, thuvara parippu, chow-chow peels and stir it well and cover it with a lid.
When colour of this mix turns golden, and the peels become very nice, add asafoetida power and salt into it and stir the mix well and put off the stove.
Change the mix into a plate and let it cool.
After about 10 minutes, grind it in a mixer adding some water.
Chow - chow peel (skin) chutney is ready and can serve with dosa / idly / uppuma / cooked rice etc.
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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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