Wednesday, June 20, 2012

Recipe for coconut chutney - How to make south-indian coconut chutney

Coconut chutney and sambar are one of the best combinations for idly and dosa.


Grated coconut - 5 tsps
Roasted bengal gram (pottu kadalai) - 4 tsps
Green chillies - 2
Ginger - some
Garlic - 1 clove
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Asafodita - some
Salt to taste
Curry leaves - some


1. In a mixi bowl, add grated coconuts, roasted bengal gram, ginger, green chillies, garlic colves and some salt. Grind it nicely.
2. Once you grinded, transfer this mixture into a bowl.
3. Heat pan with 1 tsp of oil and add mustard seeds. Allow mustard seeds to crackle after that add urad dal.
4. Once urad dal gets into golden color, add asafodita powder and curry leaves. Now take the pan out and pour into chutney bowl and mix it well.

If you need more spiciness, you can add one more chilly.

Now coconut chutney is ready to be served.

1 comment:

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