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coconut chutney

Coconut Chutney

INGREDIENTS
For the Chutney
  • ⅓ cup fresh shredded coconut
  • 2 tablespoon fried gram dal (pottu kadalai)
  • 1 -2 green chillies
  • ¼ teaspoon salt
  • ½ teaspoon tamarind
  • one small clove of raw garlic
For the tadka
  • 1 teaspoon sesame oil (gingelly oil)
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon urad dal
  • a pinch of asafoetida powder
  • 1 sprig curry leaves
INSTRUCTIONS
  1. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about a quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary.
  2. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.
  3. Now add a pinch of asafoetida powder.
  4. Add the tempering to the chutney.

 

Source: www.kannammacooks.com
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  • Description

Description

INGREDIENTS
For the Chutney
  • ⅓ cup fresh shredded coconut
  • 2 tablespoon fried gram dal (pottu kadalai)
  • 1 -2 green chillies
  • ¼ teaspoon salt
  • ½ teaspoon tamarind
  • one small clove of raw garlic
For the tadka
  • 1 teaspoon sesame oil (gingelly oil)
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon urad dal
  • a pinch of asafoetida powder
  • 1 sprig curry leaves
INSTRUCTIONS
  1. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about a quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary.
  2. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.
  3. Now add a pinch of asafoetida powder.
  4. Add the tempering to the chutney.

 

Source: www.kannammacooks.com