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Sarada Prithipal's Kitchen
-- Sarada Prithipal
Ammas.com

coconut chutney for rice.


Number of servings: 4


This chutney is made for kattu sadham like lemon rice,pulliyodharai,and curd rice.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
Set 1
1 tbsp broken black gram dhal  
3 nos red chillies  
2 nos green chillies  
1 tbsp curry leaves  
1 cup scraped coconut  
1 small lemon sized tamarind  
3 tbsp oil  
For seasoning
1 tsp mustard seeds  
1/2 tsp salt  
1/8 tsp asafoetida  

Cooking procedure
Heat 2 tablespoon in a kadai and fry the items in set 1 in the order given.

When cool grind without water in a wet grinder

Heat the remaining oil and season with mustard and asafoetida .

Finally add the salt and mix well.
Storage tips:
This chutney will remain good for a day and can be taken while travelling.

This chutney should be ground without water since if you add water it will spoil soon.

Any additional information:
You can omit the green chillies and add 2 more red chillies.

Other recipes that go well with this one: Lemon Rice
Coconut rice
Curd Rice
Pulliyodharai(Tamarind Rice)
Sambar Rice

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