No Thengai Thengai Chutney: For Sauteing: Coconut Oil/ Gingelly Oil – 2 tbsp Onion (sliced) – 2 nos Garlic (peeled) – 3 nos Green Chilli (slit) – 2 nos Salt – ½ tsp Asafoetida – A Pinch
For Grinding: Fried Bengal Gram – ⅓ Cup Water – ½ Cup
For Tempering: Oil – 1 tbsp Mustard Seeds – ½ tsp Split Urad Dal – 1 tsp Curry Leaves – 2 sprigs Dry Red Chilli (torn) – 2 nos Onion (finely chopped) – ½ no. Water – 1 ½ Cup / As needed
Instructions: 1. In the oil, saute the onion, garlic and green chillies until soft. 2. Add the salt and asafoetida. 3. Add the mixture into a mixer grinder with water and the bengal gram and make a thick but smooth paste. 4. In a pot, heat oil and prepare the tempering by spluttering mustard seeds then adding the urad dal. Fry until golden and then add the red chillies and curry leaves. Add the chopped onions and saute for 2 mins until tranlucent. 5. Add the thick chutney paste and mix well. 6. Thin down the chutney with water and switch off the flame. 7. Serve hot with podi dosa.
Cooking Tips: 1. You can make the chutney as watery or thick as needed. Adjust the salt levels accordingly. 2. To level-up store bought dosa batter – add some sugar, salt and a pinch of baking powder.
No Thengai Thengai Chutney:
For Sauteing:
Coconut Oil/ Gingelly Oil – 2 tbsp
Onion (sliced) – 2 nos
Garlic (peeled) – 3 nos
Green Chilli (slit) – 2 nos
Salt – ½ tsp
Asafoetida – A Pinch
For Grinding:
Fried Bengal Gram – ⅓ Cup
Water – ½ Cup
For Tempering:
Oil – 1 tbsp
Mustard Seeds – ½ tsp
Split Urad Dal – 1 tsp
Curry Leaves – 2 sprigs
Dry Red Chilli (torn) – 2 nos
Onion (finely chopped) – ½ no.
Water – 1 ½ Cup / As needed
Instructions:
1. In the oil, saute the onion, garlic and green chillies until soft.
2. Add the salt and asafoetida.
3. Add the mixture into a mixer grinder with water and the bengal gram and make a thick but smooth paste.
4. In a pot, heat oil and prepare the tempering by spluttering mustard seeds then adding the urad dal. Fry until golden and then add the red chillies and curry leaves. Add the chopped onions and saute for 2 mins until tranlucent.
5. Add the thick chutney paste and mix well.
6. Thin down the chutney with water and switch off the flame.
7. Serve hot with podi dosa.
Cooking Tips:
1. You can make the chutney as watery or thick as needed. Adjust the salt levels accordingly.
2. To level-up store bought dosa batter – add some sugar, salt and a pinch of baking powder.
வெங்காய சட்ணி
make chlidern without se* 😂😂😂 just kidding not mind….😂😂
Ithu kalla chutney ur r fack
Let's delete our YouTube channel without hand😂
U r looking cute but yen face la ena enamo panirukega, remove all that, pakava oru mari iruku sis.
This girl seems to be entering the world by mistake. He looks like a complete alien. LoL😂😂
Let's make food , without food😂😅
Enga veetla ellarukkum favourite chatny always
That's not coconut chutney that is palli chutney
Bro, god mad you so beautifully. Why do you destroy your face ?? 😐
arre kya hai yaar bhai phir toh ye pyaaz ki chutney huuii naa 😂😂
Not a thenga chutney it's a onion chutney
This is kadalai paruppu catni
Pottu kadalai chutney!!
Let's sleep without closing our eyes.
That's not coconut chutney
That's onion chutney 😂
You can make every thing without everything 😂😂😂😂😂
You have brain but let’s make your brain destory😊
Coconut ❌ thangai✅
Iess make biranyani akka
Let's make ginger garlic paste. Without ginger and garlic😂
Athu vengaya chutney murugesa! 😅
Looks very delicious ❤
It's not tenga chutney it's nariyal chutney
Sabar ka fal methha Hota hai😊
Tat is onion chatni😂
I hope she eat lunch or dinner without food.
Let's make water without water😂
Coconut chutney without coconut is just onion chutney. It's like making cheese without milk
Make kids without parents