Wednesday, 8 February 2012

Coconut Chutney

Coconut chutney is one of the first and foremost breakfast recipe at any south Indian home or restaurant. I have shared the recipe of this common chutney. Enjoy!
To Grind
Coconut - 1 cup (grated)
Fried yellow split peas/pottukadalai - 3 Tablespoon
Green chilli - 3
Ginger - 1/2 inch
Salt - to taste
For Tempering
Oil - 1/2 Tablespoon
Mustard seeds - 1/4 Tablespoon
Urud dahl - 1/4 Tablespoon
Channa dahl/yellow split peas - 1/4 Tablespoon
Curry leaves - 10

1. Grind all the ingredients mentioned under the to grind header into a fine paste with little water.
2. Heat oil in a pan and allow the mustard sees to splutter. Then add the curry leaves followed by urud dahl and channa dahl and roast until they become golden brown in colour.
3. Now pour the tempered mix along with the oil on top of the chutney and give a mix.
            Coconut chutney is ready to be served.

* Dry dessicated coconut or frozen coconut can also be used.

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