Coconut Chutney is a great accompaniment for most of the South Indian breakfast items such as variety of idli, dosa, uttapam, vada, upma, seasoned rice. You cant imagine these dishes served with out accompanying coconut chutney. There are lot of varieties of coconut chutney. Here is one of them which is made with coconut, roasted chana dal flavoured with ginger, curry leaves, coriander leaves and green chili for spiciness. It is then seasoned to give crunch and aroma to the chutney.
Ingredients :
- Grated Coconut - 1 cup
- Roasted Chana Dal - 1/3 cup
- Green Chili - 2
- Ginger - 1/2 inch
- Curry Leaves - 1 sprig
- Coriander leaves - 4 sprig
- Salt to taste
- For Seasoning :
- Oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Urad Dal - 1 tsp
- Curry Leaves - 5 to 6
- Red Chili - 1
- Hing a pinch
Method :
- In a chutney grinder jar take grated coconut, roasted chana dal with curry leaves, roughly chopped green chili and ginger, salt.
- Add lil water and grind all the ingredients to a smooth consistency. Add coriander leaves and grind it again.
- Transfer to a bowl.
- For seasoning heat oil in a small frying pan/kadai on low flame. Splutter mustard seeds and add urad dal, curry leaves, red chili and pinch of hing. Fry till urad dal are golden.
- Immediately pour the seasoning on the coconut chutney and mix well.
- Serve it with any south Indian breakfast like Idli, Rava Idli, Ven Pongal, Set Dosa etc.
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