Coconut Chutney
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Serves: 5    Cooking Time: 20 minutes

INGREDIENTS

  • 1 cup scraped coconut
  • 1 tsp grated ginger
  • 2 green chillies
  • 1 TBSP roasted channa dhal
  • 1 TBSP curd
  • 1tsp lemon juice
  • ½ cup of water
  • Salt

TEMPERING

  • ½ tsp cumin seeds
  • ¼ mustard seeds
  • 4-5 curry leaves
  • 1 Dry red chillie
  • 1 tsp oil

INSTRUCTIONS

  1. Take green chillies, roasted channa dhal and ginger into a grinder and grind them until it becomes a smooth powder.
  2. Add scraped coconut, curd, lemon juice, salt and water into the powder and grind them into medium coarse paste. If required, add more water to get desired consistency and grind. Transfer to a bowl.
  3. Heat oil in a small tempering pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chilli, and curry leaves. Sauté for 20 seconds.
  4.  Take pan away from flame and pour into the coconut paste. Mix well and serve with thosai.

 

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