Sunday, August 18, 2013

Verkadalai Chutney

For Chutney
1 cup raw peanut
½ cup shredded coconut
2dry red cilli
Salt to taste
2  2inch thin tamarind

Heat pan and Fry groundnut for 10 minutes.
Allow it to cool.
Rub the skin and remove the skin completely.
Grind everything together adding little water.
For seasoning
1 tsp oil
½ tsp mustard seeds
5curry leaves
1 dry red chilli

Heat oil in pan.
Allow mustard to pop, add curry leaves and red chilli.

Pour it over the chutney before serving.


About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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