coconut chutney for snacks
| Number of servings: 4 |
 |
This chutney is great for idli,dosai,vadai,or any other South Indian snack. |
| List of ingredients: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| Set 1 for grinding | |||
| 1 | cup | scraped coconut | |
| 2 | nos | green chillies | |
| 1 | tbsp | roasted gram dhal | |
| 1 | tsp | tamarind pulp | |
| 1/2 | tsp | salt | |
| 1/4 | tsp | choped ginger | |
| Set 2 | |||
| 1/4 | tsp | mustard seeds | |
| 1/4 | tsp | broken black gram dhal | |
| 1 | tbsp | oil | |
| 1 | tbsp | curry leaves | |
| Cooking procedure |
|---|
| Grind in a mixie the ingredients in set 1 with little water. Heat oil in a kadai, season with mustard,urid dal and curry leaves. Add this to the ground chutney and mix well. |
| Storage tips: |
| This chutney cannot be stored since it is made of coconut. |
| Any additional information: |
| You may omit the ginger and add a garlic in the above procedure or you can make chutney
without the ginger or garlic. You can add a pinch of asafoetida to the chutney while seasoning. You can omit the tamarind pulp and add lime juice or grind some fresh raw mango. You can have the chutney plain without seasoning. Red chillies can be substituted for green chillies. |
| Other recipes that go well with this one: | Vadai Idli (Rice cake) Dosai Aapam Adai Pongal Special (Venn Pongal ) Paniyaram |
