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Friday, January 3, 2014

Simple Coconut Chutney

As the name suggest this is a simple quick to make coconut chutney which is an excellent side dish for Idli, Dosas, Uttapamas & Paniyaras .As its easy to make it is extensively made in my kitchen to be used as spreads on breads too…
So here comes from my Grand Veg Kitchen….
Simple Coconut Chutney
½  Cup Fresh grated coconut
2-3 Green chilies
2 inch dry Tamarind
1 Tbsp Roasted channa dal (Putani)
4-5 Stems of coriander leaves (Optional)
¼th   tsp Salt or to taste
1 tsp Oil
¼th   tsp Mustard seeds
¼th   tsp Urad dal (Black gram split skinless)
4-5 Curry leaves

In a mixer add freshly grated coconut, green chilies cut into two, tamarind, coriander leaves, salt and roasted channa dal.
Grind it into a slightly coarse paste adding little water (around 3-4 table spoons) to get a chutney like consistency and transfer it into a bowl.
For the seasoning heat oil in a small pan. Add mustard seeds and once they splutter add urad dal and curry leaves. Take it off the flame once urad dal turns brown and add it to the ground chutney.
Adding of coriander leaves while grinding is optional but it definitely enhances the flavor of the chutney.
Enjoy this simple coconut chutney with idli, dosa, uttappams, paniyaras or use as a spread for your breads!
You can also add a dry red chili chopped into the seasoning to add up the spice.
This chutney stays fresh for 3-4 days if refrigerated.
If you are health conscious then you can skip the seasoning like I do .Still tastes great.

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