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DISH NAME : COCONUT CHUTNEY
Preparation Time : 15 minutes
Cooking Time : 5 minutes
Description
Coconut chutney is an invariable ingredient in South indian cusine. It is served with dosai, idli, medu vada etc.
Note
1) Roasted bengal gram is available in stores.
2) Since bengal gram is prone to give flatulence, a wee bit of asafoetida is used in tempering.
3) Using tamarind is optional. Tamarind can be substituted with 1 or 2 tbsp yoghurt or buttermilk.
4) Adding curry leaves while grinding is entirely optional.
5) You can adjust the qty of water according to the thickness you desire for chutney.
6) This chutney should be consumed fresh. Will not stay for long as coconut will spoil soon.
| Quantity | Name | |
|---|---|---|
| 1 Cup | Coconut grated | |
| 1 Tbsp. | Bengal gram,roasted (optional) | |
| 2 No.s | Greeen chillies,chopped | |
| 2 Tsp. | Ginger, chopped | |
| Salt to taste | ||
| 1 Sprig | Curry leaves(optional) | |
| 1 Tsp. | Tamarind pulp (optional) | |
| 0.5 Cup | Water (approximate) | |
| Tempering | ||
| 1 Tbsp. | Coconut oil | |
| 1 Tsp. | Mustard seeds | |
| 2 Sprigs | Curry leaves | |
| 1 Pinch | Asafoetida | |
Method
1) Grind all ingredients given under " coconut chutney" to a coarse form.
2) Heat coconut oil.
3) Splutter mustard seeds.
4) Add red chillies and curry leaves and fry till done.
5) Remove from fire. Add asafoetida.
6) Pour this over chutney. Mix well before using.
Serving Suggestions
Serve with idli, dosai, medu vadai etc.