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Tamil vegetarian chutney
Published On: 18 May 2014
Peel the peechinga.
Cut the peechinga, coriander leaves and green chilli (if red chilli powder is not used) into pieces.
Heat some coconut / refined oil in a kadai.
Then add the cumin seeds, after they splutter add green chilli (if not using red chilli powder, otherwise red chilli powder).
And after 1 minute, add the cut and cleaned peechinga pieces and stir for4 - 5 minutes (till the pieces become soft).
After the pieces turn soft, add the tamarind pulp and mix it gently, once done turn off the stove and keep the mixture to cool.
After the mixture cools down, add some salt and cut coriander leaves to the mixture and grind it well in a mixer till it turns into a paste / chutney.
Peechinga chutney is ready and it can be served as side dish to dosa / idly / uppuma etc. and this chutney is also a coconut - free recipe
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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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