Coconut chutney is a south Indian accompaniment which goes well with dosa, idli and medhu vada. It can be prepared in many ways but this recipe turns out to be really good. I am thankful to one of my Malyali friend at school for sharing with me her recipe.
| Serves | 4 Persons | |
| Preparation Time | 5 minutes | |
| Cooking Time | 5 minutes |
For chutney:
For tempering:
- ½ cup freshly grated coconut
- 10 - 12 fresh curry leaves
- 2 -3 green chillies
- Salt to taste
- 1 inch of finely chopped ginger
- 1 small onion chopped
- 4 tbsp of water
For tempering:
- 1 tbsp of coconut oil
- ½ tsp of mustard seeds
- 3 small red chillies
- 8-10 curry leaves
- Grind all the ingredients in a mixer.
- For tempering: Heat coconut oil in a small pan or kadai. Add mustard seeds, curry leaves and red chillies. Once the mustard seeds splutter, pour the chutney into the pan and heat it for just 2 minutes. Make sure the chutney does not boil to avoid curdling. For retaining the flavor, cover the pan with a lid after the flame is switched off. Let it cool outside or in a refrigerator before serving.
- To bring some variation to this coconut chutney, the curry leaves can be replaced by green coriander leaves and ginger can be replaced by a garlic clove.
N/A
No comments:
Post a Comment