A thick coconut chutney without tempering. Every Indian house may have one version for this coconut chutney. This one is my mom's version and I do exactly like her. I serve with idly, dosai as an alternative for my usual coconut chutney. Though a rare combo, I like it with chapati also.
Ingredients:
Fresh shredded coconut - 1/2 cup
Puffed channa dhal (pori kadalai / pottu kadalai)- 2 tbsp.
green chillies - 4.
garlic - 1 clove
cumin - 1/4 tsp
curry leaf - 1 sprig
tamarind - 1 inch bit.
sea salt- 1/2 tsp.
Method:
Put all the items given
for grind in a small jar of the mixer. Grind
without adding water. Then after a few pulses, add few tsp water and grind
the chutney in to a thick paste.
That's it. Flavorful coconut chutney is ready.
Serving suggestions:
This chutney tastes fresh. So make it in small batches.
It can be served as a side dish for Dosa, Idly, kichidi, chapati etc.
A dollop of sesame oil over this chutney will make a perfect combo for idly.
Tastes very good with rasam rice and curd rice.
Instead of pori kadalai, we can use roasted groundnut too.
Showing posts with label thengai thogayal. Show all posts
Showing posts with label thengai thogayal. Show all posts
Thursday, February 7, 2013
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