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A side dish for Dosas and Idlis
Published On: 17 Aug 2002
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
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
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Bengali: Laban / Noone
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Soak the Bengal gram in water for 1 hour and roast them in a pan without using oil.
Grind togther the Bengal gram, the grated coconut, green chillies, ginger and curd.
Add water, if reqd.
Add salt to it and mix well.
Heat oil in a pan and add mustard seeds, whole red chillies and pour it onto the chutney.
This is an easy recipe and tastes fantastic. Thank you for sharing.
One of the best recipes that I`ve tried.tq.
This is by far the best chutney recipe. Easy and delicious.
Its a very good chutney. I just loved it. you must try this. Thanks
very good, really tasty
Excellent. Try Kachha Mago instead of Curd to reduce fat. Thanks
great recipe.expect this kind of stuff in future.
it is a ver excellent chutney for a breakfast.good keep it up
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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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