Coconut chutney
Coconut chutney
Ingredients/Components
- oil
- grated coconut - 6 Tbsp
- Salt to taste - 1 item
- mustard seeds - 1 tsp
- cumin seeds - 1 tsp
- black gram dhal - 1 tsp
- red chili, halved - 1 item
- Few curry leaves - 1 item
- green chillies - 6 item
- small bunch cilantro leaves - 1 item
- piece ginger, shredded fine - 1/2-i item
- Marble-sized tamarind - 1 item
- asofoetida powder - 1/2 tsp
How to make coconut chutney:
For Tempering:2 tsp. oil1 tsp. mustard seeds1 tsp. cumin seeds1 tsp. black gram dhal1 red chili, halved1/2 tsp. asofoetida powder Few curry leaves Grind to a fine paste the coconut, green chilis, coriander leaves, shredded ginger, tamarind and salt. Add sufficient water. Heat 2 teaspoons oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.Serve the dosas, idlys and vadals.
Recipe categories: Fruit, Condiments, etc., Coconut.
Rating:
Related ingredients:
sugar, cinnamon, cream cheese, pkg, cornstarch, hot water, cranberries
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