MAIN INGREDIENTS:
coconut
INGREDIENTS
Coconut – 1 cup, freshly grated
Dalia – fistful, (roasted chickpeas/putnala pappu)
Green Chilies – 2-3 (preferably light green variety)
Ginger – 1/2″ inch
Garlic – 1 clove
Salt to taste
Tempering/Poppu/Tadka:
Mustard seeds – 1/2 tsp
Curry leaves – a sprig
Oil – 1 tsp
Dalia – fistful, (roasted chickpeas/putnala pappu)
Green Chilies – 2-3 (preferably light green variety)
Ginger – 1/2″ inch
Garlic – 1 clove
Salt to taste
Tempering/Poppu/Tadka:
Mustard seeds – 1/2 tsp
Curry leaves – a sprig
Oil – 1 tsp
METHOD FOR MAKING HOTEL STYLE COCONUT CHUTNEY
Grind fresh coconut, roasted chickpeas, green chilies, ginger, garlic and salt to a smooth paste adding very little water.
Remove onto a serving bowl.Heat oil for tempering in a small pan.
Add mustard seeds and allow to splutter.
Add curry leaves and turn off heat. Pour the tempering over the chutney.
Serve this hotel style coconut chutney along side idli or dosa.
Remove onto a serving bowl.Heat oil for tempering in a small pan.
Add mustard seeds and allow to splutter.
Add curry leaves and turn off heat. Pour the tempering over the chutney.
Serve this hotel style coconut chutney along side idli or dosa.
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