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: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(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 |
