kadhambamchutney.blogspot.com

KADHAMBAM CHUTNEY

Big Onion – 1. Green chillies – 2. Red chillies – 2. Coriander leaves – 1 cups. Mint leaves – 1 cups. Curry leaves -1/4 cup. Tomatoes – 2. Grated coconut – 2 tablespoons. Tamarind – size of a big marble. Oil – 1 tsp. Mustard – ¼ tsp. Urud dhal – ¼ tsp. Heat oil in a thick bottomed pan. Add the onions, green chillies, red chillies and sauté for a minute. Add the washed coriander leaves, mint leaves and curry leaves and sauté till all the water evaporates. Pour the seasoning into the prepared chutney.

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KADHAMBAM CHUTNEY | kadhambamchutney.blogspot.com Reviews

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Big Onion – 1. Green chillies – 2. Red chillies – 2. Coriander leaves – 1 cups. Mint leaves – 1 cups. Curry leaves -1/4 cup. Tomatoes – 2. Grated coconut – 2 tablespoons. Tamarind – size of a big marble. Oil – 1 tsp. Mustard – ¼ tsp. Urud dhal – ¼ tsp. Heat oil in a thick bottomed pan. Add the onions, green chillies, red chillies and sauté for a minute. Add the washed coriander leaves, mint leaves and curry leaves and sauté till all the water evaporates. Pour the seasoning into the prepared chutney.

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KADHAMBAM CHUTNEY | kadhambamchutney.blogspot.com Reviews

https://kadhambamchutney.blogspot.com

Big Onion – 1. Green chillies – 2. Red chillies – 2. Coriander leaves – 1 cups. Mint leaves – 1 cups. Curry leaves -1/4 cup. Tomatoes – 2. Grated coconut – 2 tablespoons. Tamarind – size of a big marble. Oil – 1 tsp. Mustard – ¼ tsp. Urud dhal – ¼ tsp. Heat oil in a thick bottomed pan. Add the onions, green chillies, red chillies and sauté for a minute. Add the washed coriander leaves, mint leaves and curry leaves and sauté till all the water evaporates. Pour the seasoning into the prepared chutney.

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kadhambamchutney.blogspot.com

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KADHAMBAM CHUTNEY: KADHAMBAM CHUTNEY

http://www.kadhambamchutney.blogspot.com/2009/03/kadhambam-chutney.html

Big Onion – 1. Green chillies – 2. Red chillies – 2. Coriander leaves – 1 cups. Mint leaves – 1 cups. Curry leaves -1/4 cup. Tomatoes – 2. Grated coconut – 2 tablespoons. Tamarind – size of a big marble. Oil – 1 tsp. Mustard – ¼ tsp. Urud dhal – ¼ tsp. Heat oil in a thick bottomed pan. Add the onions, green chillies, red chillies and sauté for a minute. Add the washed coriander leaves, mint leaves and curry leaves and sauté till all the water evaporates. Pour the seasoning into the prepared chutney.

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cabbagechutney.blogspot.com

CABBAGE CHUTNEY: CABBAGE CHUTNEY

http://cabbagechutney.blogspot.com/2009/03/cabbage-chutney.html

Cabbage – 200gms. Big onions – 2. Red clillies – 5. Tamatoes – 2. Grated) – 2tbs. Tamarind – marble sized. Oil – 2tsp. Mustard – ½ tsp. Urud dhal – ½ tsp. Heat a tsp oil in a pan. Add the sliced onions, shredded cabbage, red chillies and cut tomatoes and fry till the moisture evaporates. Add the grated coconut and remove from fire. Cool and then grind along with tamarind and salt to a coarse paste. Goes well with dosas and idlis. Posted by Kumaran HI. Subscribe to: Post Comments (Atom).

chutneysoftamilnadu.blogspot.com

CHUTNEYS: KADHAMBAM CHUTNEY

http://chutneysoftamilnadu.blogspot.com/2009/03/kadhambam-chutney.html

Big Onion – 1. Green chillies – 2. Red chillies – 2. Coriander leaves – 1 cups. Mint leaves – 1 cups. Curry leaves -1/4 cup. Posted by Kumaran HI. Subscribe to: Post Comments (Atom). View my complete profile.

chutneysoftamilnadu.blogspot.com

CHUTNEYS: CABBAGE CHUTNEY

http://chutneysoftamilnadu.blogspot.com/2009/03/cabbage-chutney.html

Cabbage – 200gms. Big onions – 2. Red clillies – 5. Tamatoes – 2. Coconut (grated) – 2tbs. Tamarind – marble sized. Posted by Kumaran HI. Subscribe to: Post Comments (Atom). View my complete profile.

snakegourdchutney.blogspot.com

SNAKE GOURD CHUTNEY: SNAKE GOURD CHUTNEY

http://snakegourdchutney.blogspot.com/2009/03/snake-gourd-chutney.html

Snake gourd – 1 cup finely chopped. Green chillies – 6-8. Tamarind – marble sized. Salt – to taste. Oil – 1 tablespoon. Mustard seeds – ¼ tsp. Soak the tamarind in water for 15 minutes. Snake gourd and green chillies in ¼ tsp of oil till dry and slightly brown. Grind the above with tamarind, and salt to a coarse paste. Heat oil, add mustard. Once mustard splutters mix it with the chutney. Chutney goes well with idlis. Posted by Kumaran HI. Subscribe to: Post Comments (Atom). View my complete profile.

chutneysoftamilnadu.blogspot.com

CHUTNEYS: SNAKE GOURD CHUTNEY

http://chutneysoftamilnadu.blogspot.com/2009/03/snake-gourd-chutney.html

Snake gourd – 1 cup finely chopped. Green chillies – 6-8. Tamarind – marble sizedsp. Salt – to taste. Oil – 1 tablespoon. Posted by Kumaran HI. Subscribe to: Post Comments (Atom). View my complete profile.

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kadhambamchutney.blogspot.com

KADHAMBAM CHUTNEY

Big Onion – 1. Green chillies – 2. Red chillies – 2. Coriander leaves – 1 cups. Mint leaves – 1 cups. Curry leaves -1/4 cup. Tomatoes – 2. Grated coconut – 2 tablespoons. Tamarind – size of a big marble. Oil – 1 tsp. Mustard – ¼ tsp. Urud dhal – ¼ tsp. Heat oil in a thick bottomed pan. Add the onions, green chillies, red chillies and sauté for a minute. Add the washed coriander leaves, mint leaves and curry leaves and sauté till all the water evaporates. Pour the seasoning into the prepared chutney.

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