How to make coconut chutney for Idli & Dosa
Here's a simple recipe to make coconut chutney:
Ingredients:
Ingredients:
- 1 cup grated coconut
- 2 tablespoons roasted chana dal (split chickpeas)
- 2-3 green chilies, chopped
- 1 small piece of ginger, chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon lemon juice (optional)
- Salt to taste
- Water as needed
- For tempering:1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black lentils)
- A few curry leaves
- In a blender or food processor, add grated coconut, roasted chana dal, green chilies, ginger, coriander leaves, lemon juice (if using), and salt.
- Blend the mixture until you get a coarse paste. Add water gradually, as needed, to adjust the consistency. The chutney should be smooth but not too runny.
- Transfer the chutney to a serving bowl.
- In a small pan, heat vegetable oil over medium heat for tempering. Add mustard seeds and let them splutter. Then, add urad dal and curry leaves. Fry until the dal turns golden brown.
- Pour the tempering over the chutney and mix well.
- Your coconut chutney is ready to be served. It can be enjoyed immediately or refrigerated for later use.
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