Thursday, July 9, 2009

Coconut Chutney

Shredded Coconut(Fresh or dry) - 1 cups
Hurigadle or Groundnut or Peanuts- 1 tablespoon
Putani or Dalia split - 1 tablespoon
Ginger - 2″ pc
Garlic Cloves - 3-4
Green Chillies - 3-4 (According to taste) (slit)
Tamarind - marble size
Jaggery - same size as tamarind
Salt - to taste
Cilantro/Coriander Leaves - small bunch
Curry Leaves - 1 sprig

For Seasoning
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry leaves - A few
Urad Daal - 1 tsp

First roast the Coconut, green chillies, garlic and groundnut on medium heat for just two minutes. Allow it to cool.
Transfer all these into the blender. Also add the remaining ingredients to the blender.
Blend to desired consistency by adding Water.
Pour into a serving bowl.
In a small skillet, on medium heat, heat the Oil.
Once hot, add in Mustard Seeds and allow them to splutter.
Add in Urad Daal and cook till they change to a light golden color.
After that add in Curry Leaves, mix and turn off the stove.
Pour the seasoning over the chutney.
Serve with Dosas, Idli or Vadas or even sometimes with chapatis.



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