16 December, 2012
Coconut ChutneyPosted in : Chutneys on by : Isha K Tags: Chutney, Coconut
Coconut Chutney is an essential accompaniment of South Indian meals. It is quite simple and convenient to make with easily available ingredients.
Diced Coconut : 1 Bowl
Fried Channa Daal: 1 tbspn
Roasted Peanuts: 8-10
Ginger: 1 inch
Soaked Red Chillies: 2-3
Green chillies: 1-2 (Depends how much spicy you like. You can always increase or decrease the number)
Curd: Optional if you like a little tangy taste then add 3-4 tbspns of normal curd
Milk: Required to make smooth paste.
Salt: As per taste
Oil: 1-2 tspn
Red Chillies : 2-3
Kadi Patta/Meethi Neem /Curry Leaves
The Tango Lounge:
- Grind all the chutney ingredients together to make a fine paste. Use milk instead of water.
- Take out in serving platter.
- Heat oil in a pan and add mustard seeds.
- When the mustard seeds will start cracking, Add red chillies and Curry Leaves. Saute them for 30 secs.
- Put the dressing on chutney and serve with steaming idlis, crunchy dosas, and crispy uttapam.
Coconut is often combined with hot chillies or curries in Asian Cuisine. Coconut is a very versatile and indispensable fruit for most people under the tropical belt. It is a complete food rich in calories, vitamins, and minerals.
Curry leaf is an essential ingredient in Indian cooking especially in South India. However, it’s customary for most of us to simply remove and throw the leaf from our food and not consume it. Well, you shouldn’t be doing that! It has many medicinal properties. It stimulates digestive enzymes and helps break down food more easily.