chutney is served with many South
Indian appetizers and snacks,
such as idli, vada, and dosa. It
also tastes great with rice. With this easy recipe, you can whip up
this chutney in minutes.
Cooking Time: 5
- 1/2 cup fresh, grated coconut (nariyal, tengai,
- 1/4 cup dalia
( roasted, split chick peas,
the husk), or roasted chana dal
(split bengal gram)
- 5-6 green chillies
- Ginger, a small piece
- Coriander (cilantro) leaves, a few
- Salt to taste
- 1 cup water
- 1 tsp vegetable oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- In a blender,
grind the grated coconut, dalia, chillies, ginger,
and coriander leaves with some salt and water into a
- Heat oil in a small pan, and add the mustard seeds.
When they start to splutter, add the curry leaves and pour it over the
ground paste (chutney).
- Serve the coconut chutney with idli, vada,
dosa, and other appetizers and snacks.
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