Coconut Chutney

This is must accompaniment for any South Indian dish be it is Idli, Dosa, Uttapam, Adai or even upma. IMG_20170326_112638_HDR[1]

Ingredients: For one small bowl of Chutney

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  1. Fresh coconut scrape or chopped- 1 cup (only the white portion/peel off the brown skin)
  2. Green Chili  2
  3. Urad daal dhuli 1 tspn soaked in water .
  4. Whole dry red chili 1
  5. Mustard seeds 1/2 tspn
  6. Curry leaves 2 tablspn
  7. Salt 1/4 tspn or to taste
  8. Oil 1/2 tspn
  9. Water enough for wet grinding of coconut

Method:

Strain the daal and keep aside.

In a chutney grinder put together green chili, coconut, 3/4 curry leaves. Gring it without water. Let the chili & coconut mix together.

Now add 2 tblspn water and grind it again so that it gets  thick batter type consistency. Take out in a bowl and keep aside.

In a tadka pan, pour oil, heat and put red chili. Let it change colour now put mustard seed and splatter. Add urad dal. Fry it till it is browned. Add curry leaves fry it till its crispy. Switch off the stove.

Pour this tadka over coconut. Add salt and mix well. Cutney is ready to eat.

Note: If you want little tangy taste then add 1 tspn of curd before pouring tadka.

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4 Comments Add yours

  1. Neelam Tiku says:

    It taste very nice

    Like

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