Sunday, March 25, 2018

Posted by Mala at 12:00:00 AM 21 comments
This is a very tasty chutney, though there is not much difference from the regular Coconut chutney.
But still, the taste differs so much.
Here are my other Chutney varieties:
Tomato red velvet chutney, Spicy tomato-onion chutney,  Green mango chutney, 
 Chettinad mint chutney, Raw cilantro chutney,  Peerkangai chutney, Coconut-coriander chutney, 
Tomato chettinad chutney, Onion chutney,  Vegetable Chutney,   and Peanut chutney
Please check my Glossary for any unknown terms.
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Ingredients
Fresh grated coconut - 3 tbsps
Pottukadalai/fried grams - 2 tbsps
Red chillies - 3
Hing/asafoetida powder - 1/4 tsp
Salt to taste

To season
Gingely oil - 2 tsps
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Curry leaves a few

Recipe Cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 5 mts; Cooking time: nil

Serves 2-3

Coconut, fried gram, red chillies, salt and hing powder loaded into the small blender jar


First grind without water. The moisture of coconut will be there, anyway.


Then, add water, blend and pour into a bowl.


Oil heated up, and seasonings done


Add spme curry leaves on top of chutney and pour the seasonings. 


Serve with Samba rava dosa


This post first appeared in www.malpatskitchen.com





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