Coconut chutney (Tengai chutney) from Simply South: Traditional Vegetarian Cooking (page 152) by Chandra Padmanabhan
- cumin seeds
-
asafoetida powder
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Fenugreek leaf pancake (Vendayakeerai dosai); Wheat pancake (Godumai dosai); Fenugreek and rice pancakes (Vendaya oothappam); Spicy pancakes (Masala oothappam); Rice and sago pancakes (Javvarisi oothappam); Black gram pancakes (Muzhu ulundu adai); Finger millet pancakes (Ragi adai); Steamed rice cakes (Arisi Idli); Steamed parched rice cakes (Aval idli); Spicy steamed cake from North Arcot 1 (Masala Idli); Spicy steamed rice cakes from North Arcot 2 (Kanchipuram idli); Steamed vermicelli cakes (Semiya idli); Ridge gourd fritters from Karnataka (Heeraykai bajji); Cashew nut patties (Mundiriparuppu vadai); Cabbage balls (Muttacose bonda); Fenugreek leaf balls (Vendayakeerai bonda)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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