Tuesday, October 13, 2009

Chutney recipes: Coconut Chutney

Ingredients: (To serve 4 people)

Coconut – 1 cup of coconut (grated/cut in small pieces)

Roasted split gram (in Tamil potu kadalai) - 2 table spoon

Green chillies – 4

¼ inch piece of ginger and 1 small part of garlic

Salt to Taste

Mustard seeds – 1 teaspoon

Broken Urud dhal – 1 teaspoon

Curry leaves – 10

Oil – 1 teaspoon

Method of preparation:

1. Put coconut, roasted split gram, green chillies, ginger, garlic and salt in the blender.

2. Add some water to the above mixture and grind it until it becomes a paste

3. To this you can add water based on the thickness of the chutney you require and keep it aside.

4. Now heat the oil in a tava and add mustard seeds. Once you hear the popping sound of mustard seeds add urud dhal and curry leaves and heat it just for 20 seconds.

5. Finally, pour this tempering over the chutney prepared and mix it well.

This chutney goes well with Dosai and Idli. If we prepare thick chutney with less water, we can have this as side dish for lemon or Tamarind rice varieties.

Tips: Very easy and consumes less time to prepare this chutney and therefore it is a best chutney companion for working women

Author: Vinupradha (Chennai)

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