One of the best accompaniments for south indian food and for snacks like dhokla, bhajjis. Being a south indian, I have seen my mom making different variations in coconut chutney. This is an all time favorite and yumm... Happy cooking...
Ingredients:
Coconut - 1/2, cut into pieces
Green chillies - 2-3
Ginger - 1 inch
Roasted split gram(Daria dal/Puttanalapappu - 1/2 cup
Salt to taste
Tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chilli - 2
Method:
Grind coconut, green chillies, ginger, roasted split gram to a smooth paste by adding little water.
Heat oil in a small pan. Add mustard seeds, cumin seeds and allow to splutter. Add dry red chillies. Pour this over chutney.
Grind coconut, green chillies, ginger, roasted split gram to a smooth paste by adding little water.
Heat oil in a small pan. Add mustard seeds, cumin seeds and allow to splutter. Add dry red chillies. Pour this over chutney
Serve it with hot dosas or idlis.
Tips:
You can add corriander leaves/curry leaves while grinding coconut.
You can add curry leaves in the tempering.
Sending this to Lets cook with coconut
Ingredients:
Coconut - 1/2, cut into pieces
Green chillies - 2-3
Ginger - 1 inch
Roasted split gram(Daria dal/Puttanalapappu - 1/2 cup
Salt to taste
Tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chilli - 2
Method:
Heat oil in a small pan. Add mustard seeds, cumin seeds and allow to splutter. Add dry red chillies. Pour this over chutney.
Grind coconut, green chillies, ginger, roasted split gram to a smooth paste by adding little water.
Heat oil in a small pan. Add mustard seeds, cumin seeds and allow to splutter. Add dry red chillies. Pour this over chutney
Serve it with hot dosas or idlis.
Tips:
You can add corriander leaves/curry leaves while grinding coconut.
You can add curry leaves in the tempering.
Sending this to Lets cook with coconut
This looks delicious , thankyou for sending it to lets cook with coconut event.
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