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August 14, 2010

Groundnut / Veerkadali / Nilakkadalai Chutney


Ingredients:

Ground Nut

1 cup

Grated Coconut

½ cup

Red Chilly

4

Garlic

4 flakes

Tomato

1 small

Curry Leaves

1 spring

Jaggery (powdered)

1 tbs

Salt

To taste


Procedure:

1. Take a pan and roast the groundnuts till it becomes golden brown color.

2. Cool down and rub/peel the skins off.

3. Add all the ingredients except tomato in a blender.

4. After half ground level, add tomato and grind again.

5. Do not grind ingredients too fine.

6. Add water if necessary.

Note : No need for tempering.


Groundnut Chutney goes well with Idly and dosas.


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