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A chettinad style chutney prepared with tomato and onion with spice.
Published On: 05 Jan 2015
English: Bengal Gram Dhal
tamil: Kadalai Paruppu
malayalam: Kadala Parippu
telugu: Samaga Pappu / Chanaga Pappu
kannada: Kadale Bele
hindi: Chana Dal
Bengali: Cholar Dal
Gujarati: Chana Ni Daal
Konkani: Chonya Daali / Sone
Marathi: Harbara Dal
Oriya: Buta (Chhota)
Punjabi: Channa Dhal
Kashmiri: Chola Dal
for more details, click the name of the ingredient
Clean and cut the Onion and Tomato into small pieces
Heat Oil in a frying pan
Add the Red Chilli and KadalaParippu (Bengalgram dhal) into the hot oil and stir it
Add the sliced Onion pieces into this mix
Also add the sliced Tomato pieces and 2 Green Chilli
Stir the mix well for about five minutes and then put off the stove and allow the mix to cool for some time.
Add grated coconut/Coconut milk(if grated coconut is used then add required quantity of water) and salt into this mix and grind it.
Heat 2 – 3 tspns Oil in a frying pan and then burst some mustard seeds in it and then add 3 – 4 pieces of Red Chilli and Curry leaves and asafoetida powder also
When the Chutney is grinded well, change it to a serving bowl and add the mix of fried Mustard seeds, Red Chilli pieces, Curry leaves along with asafoetida powder, into it.
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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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