March 24, 2006

Coconut chutney (2)

Coconut chutney recipe
Serves - 8

Coconut - scrapings of a fresh half of a coconut
Roasted and puffed bengal-gram dal - 2 tablespoons
Green chillies - 3, small
Salt - 1/2 teaspoon
Coriander leaves - 1/2 bunch, fresh
For seasoning:
Ghee or oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - a sprig, fresh
Dried red chilly - 1, small

Method: Combine the first 5 ingredients and grind it to a rough paste. Make the ghee very hot, add mustard seeds to splutter, the half-broken dried red chilly to turn crisp, then curry leaves, and mix into the chutney. It is now ready to serve. If you like, also add 1 teaspoon fresh lime juice or a tablespoon of thick fresh curds to the chutney. This is excellent with dosais, idlees, and poories. Enjoy!



Anonymous Anonymous said...

Hi VKN, what is puffed bengal gram dal? You had mentioned the same thing even in the radish cutlet? I am so eager to try that radish cutlet recipe. But I dont know what is puffed bengal gram dal.

Blogger fooDcrazEE said...

thats looks so refrshing and HOT...colour from coriander or chilli ?

Blogger vkn said...

Anon - those are dehusked and fried bengal gram dal. You may find it at any nearby Indian grocer.

FoodCrazee - both were used; coriander leaves were more in quantity.


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