Saturday, July 19, 2008

Roasted Coconut Chutney

This is a chutney recipe I got from my mother and it goes well with Idlis.This chutney can be stored for several days as all the ingredients are roasted and thus is very good while travelling. This goes well with Idlis but not with dosas.The actual recipe is a thick chutney but here I have made it a bit watery.

Coconut grated:1/2cup
Chana dal:1 tbspn
Curry leaves:few
Tamarind:small berry size
Red chillies:2 medium
Green chillies:1 large
Salt:as per taste

Heat very little oil in a kadai and roast all the ingredients except salt.Roast them till the coconut turns dark brown.Switch off the gas and let it cool in the kadai itself so that remaining heat in the kadai can be absorbed as well.Grind in mixer adding salt and very little or water. Serve with a steaming plate of idlis.


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