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Simple ulli thoran with pappad
Published On: 28 Apr 2006
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
for more details, click the name of the ingredient
Bengali: Laban / Noone
Heat oil in a pan.
Fry the pappads.
Heat up the remaining oil.
Add onions and fry till they turn golden brown.
Turn off the fire and drain the excess oil from the pan.
Into the crispy onions, add chilly powder and salt and mix well.
:- See to it that oil is completely drained before adding the powders.
Crush the pappads and add to this and mix nicely.
:- Serve with curd rice.
:- You can keep this in an air tight container for many days.
This is one receipe which will be very usefull for students.Its a Crispy treat!!!!!!!!!!!Thanks a lot for this wonderful receipeIt has become part of my everyday meal......
Thank you for this simple and wonderful recipe.Very useful for pack lunches.
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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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