How can anyone forget to serve this perfect accompaniment with idli or dosa! Coconut chutney has originated from South India, and each family has their own variation of making it. This is a must go with idli, dosa, utappam, medu vada, pongal, and many more breakfast and / snack dishes at any restaurant. This so delicious chutney has fast spread across the country, and is now most commonly prepared in every Indian house-hold.
Fresh coconut is ground with roasted chana dal and green
chillies, and is tempered with few spices to give that extra edge. This is so
simple and can be made in a jiffy. As per your taste buds, it can be made mild /
extra hot.
Ingredients
1/2 cup fried chana dal
2 green chillies
2 garlic cloves
1 spring curry leaves
salt to taste
water as required
For tempering:
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dry red chilli
1 spring curry leaves
pinch of asafoetida
Method
- Grind all the ingredients (expect tempering ingredients) to a smooth paste by adding sufficient water.
- Heat oil in a small pan and add mustard seeds. Once they start to splutter, add urad dal, torn dry red chilli,curry leaves, asafoetida and fry for a minute.
- Pour the tempering over the chutney and mix well.
- Serve with steaming hot idli or dosa.
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