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Thursday, December 1, 2011

Coconut with coriander and curry leaves chutney

Very simple chutney to make, and goes along great with idli, dosa and even rice sometimes when you fancy it. You can make this in a jiffy. And you will go like Awww..chutney, What is a full meal without a lil chutney in the side.

How to cook Coconut with coriander and curry leaves chutney...
This is what you need:
½ cup of grated coconut (I had not grated them, as I am not an expert in grating coconuts)

A small handful of coriander and curry leaves

4 dry red chillies

A handful or 5 to 6 small onions.

Small pinch of tamarind
Rock salt as required.

Mustard seeds

Urad dal

A pinch of Asafoetida.

Oil as required.

This is what you do:
 Heat oil in a pan, add mustard seeds. Let it splutter, then add a generous amount of urad dal. 

Then add asafoetida.

Now add the rest of the ingredients and sauté till the coconut turns slightly brown.

Cool it and grind it with a little water to chutney consistency.

Chutney is ready to be served.
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