Tuesday, 21 April 2015

Coconut Chutney !


Coconut chutney is one of the famous accompaniments in southern India. It is so simple to make and goes well with a number of dishes from idlis and dosas to bajjis and pakodas. This makes a definite presence in all big restaurants to road side shops. It tastes great with fresh coconut though people now use dessicated coconut to make this chutney.



INGREDIENTS
English

English

Tamil

Telugu

Hindi

Quantity

Coconut

Thengai

Kobbari

Naariyal

1 cup (chopped)

Roasted gram Dal

 Pottu Kadalai

putnala pappu

bhuna channa

2 tbsp

Green Chillis

Pachai Milagai

Pachi Mirapakaya

Hari Mirch

1 Big

Salt

Uppu

Uppu

Namak

As Needed

Oil

Ennai

Nune

Thel

1 tbsp

Mustard Seeds

Kadugu

Aavalu

Rai

1 tsp

Cumin Seeds

Seeragam

Jeelakara

Jeera

1 tsp

Asafoedita

Perungayam

Inguva

Hing

a pinch

Curry Leaves

Karuvepilai

Karivepaku

Karipatha

1 sprig

 


STEPS

  • Take the chopped fresh coconut , roasted gram dal, green chillis and salt in a mixer / blender and grind coarsely without adding water.


  • Then add little water and grind again to a nice chutney consistency.
  • Heat oil (preferably coconut oil) in a small tadka pan and once hot add the mustard seeds.
  • Once they splutter, add asafoedita and cumin seeds. 


  • Then add curry leaves and fry them for a while and turn off stove. 
  • Pour this tadka over the ground chutney and give a mix. 


Serve this with idlils, dosas, PesarattuUpma , Onion Pakoda.

With Love,

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