The coconut chutney is almost used with all dosas and idli types. One a normal serving style, this is the basic chutney served with other chutneys. I usually add the extra coriander-mint flavor to the coconut chutney and make it green chutney.
1 cup coconut
1/2 cup roughly chopped coriander with 2 tsp chopped mint
3-5 green chillies
1/4 cup bengal gram
1/2 tamarind
mustard, oil for tampering
salt to taste
Grind finely the coconut, coriander, mint leaves, green chillies, tamarind, bengal gram well. Add water to desired consistency. Tamper the mustard seeds and add to the chutney. Add salt to taste. Serve with hot dosa or idli. This can be refrigerated for a day for 2.
1 cup coconut
1/2 cup roughly chopped coriander with 2 tsp chopped mint
3-5 green chillies
1/4 cup bengal gram
1/2 tamarind
mustard, oil for tampering
salt to taste
Grind finely the coconut, coriander, mint leaves, green chillies, tamarind, bengal gram well. Add water to desired consistency. Tamper the mustard seeds and add to the chutney. Add salt to taste. Serve with hot dosa or idli. This can be refrigerated for a day for 2.
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