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Spicy and mouth watering chutney - best for yams
Published On: 18 Oct 2006
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
Bengali: Laban / Noone
Soak tamarind in 2 tbsp of water.
Cut onions lengthwise into thin pieces.
Heat oil in a pan and saute the onions till brown.
Crush the dry chilles in mixer for a minute without adding water.
Add it to the onion in the pan and saute.
Once done, take the tamarind pulp and add it to the pan and mix well.
Add salt and remove pan from flame.
:- This chutney is best with boiled yams(chena, chembu, kaachil etc). Also goes well with tapioca/yacca root or even idlis.
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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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