Coconut chutney | coconut corriander chutney



 Chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies ,ginger,garlic and coriander. It is served with dosa, idli and vada.

Ingredients:
Coconut 1/2 scrapped
Green chillies 2-3
Cumin seeds 1/2 tsp
Sugar 1 tsp
Corriander leaves 1/4 cup
Ginger small piece
Garlic 5-6
Salt to taste
Chana Dal/ fried gram 1/4 cup
Curd 1 tsp

Tempering/ seasoning:
 Oil 1 tsp
Curry leaves
Musturd seeds 1/4 tsp
Cumin 1/4 tsp
Hing/ Asafoetida  a pinch


How to make:
• Roast cumin seeds and dal for a minute over medium heat. 
• Grind scrapped/chopped coconut, green chillies, corriander, salt, sugar, dal, cumin together. Add little water and grind smooth paste. 
• Add curd makes your chutney smooth and tasty. 
For tempring:
• Heat oil in a small pan
• Add mustard seeds,cumin seeds when they crackle add hing and curry leaves
• When curry leaves turn crisp pour this over the coconut chutney. 
• Serve this chutney with idli, dosa,  appe vada. 

Comments

Post a Comment

Popular posts from this blog

Moong dal appe

Image
Green moong dal is packed with protein and low on carbs, also known as green gram,is one of the most recommended vegetarian superfoods.green gram is a extremely light and easy to digest.Compared to other dals, moong dal is low in carbs, making it a healthier option. Green moong dal appe is healthy, quick breakfast/snack recipe. Enjoy this nutritious snack with kids and family. Make this appe just before serving.  Ingredients : Moong dal 1/2 cup Rice 1/2 cup Urad dal 1/4 cup Baking soda 2 pinch Salt Onion 1 mediam size (finely chopped)  For tarka/ tempering: Musturd seeds 1/2 tsp Jeera/cumin powder 1/2 tsp Hing/ Asafoetida Curry leaves How to make: Wash the Moong dal, urad dal and rice twice and soak overnight or minimum 5 hrs.  After soaking rinse everything well and grind it in a fine paste using required amount of water.  (If you have more time you can keep this for fermentation for 2 - 5 hrs mininum. Or of you want to make it quickly use baking soda).  Add fi
Read more

suji appe | Rava appe | paniyaram |suji recipe| Instant breakfast| less oil recipe

Image
 Appe, paniyaram is an instant South Indian breakfast dish which is delicious and easy to make.  You can even pack them for your lunch along with Coconut chutney , tomato onion chutney Or any other chutney you like.  Ingredients: Suji 1 1/2 cup Curd(sour) 1/2 cup Oil Onion   1 large Curry leaves, corriander Mustard seeds Hing (asafoetida)  Salt (as per taste)  Green chili Water How to make: •• First take a rava in a bowl in this add curd, salt and mix it well.  Add sufficient water.  •• Now make a tadaka/seasoning Heat oil in a pan. Add mustard seeds and let them pop up. Add cumin seeds, curry leaves , green chilii and saute them for minute.  (If you like you can add veggies also, like Capsicum, grated carrot.  I add Only onion.)  •• Then add onion or any veges in rava batter and tadaka/seasoning.Mix it well till batter become fluffy.  •• Cover and rest the batter for 15-20 minutes.  •• After 20 minutes add baking soda just before making appe.  Mix well.  •• Heat up appe pa
Read more

Cabbage manchurian | Indo chinese recipe

Image
Manchurian is one of the popular Chinese dishes not only in China but around the world. And one of the popular Indo Chinese recipes and one of the famous Indian street food.  This spicy Indo Chinese style gravy has got everything in it, sweet, spicy, salty, crunchy, crispy.  Manchurian can be made with many vegetables and chicken.  Ingredients : Cabbage 1 1/2 cup grated Ginger Garlic paste 1 1/2 tsp Garam Masala 1/2 tsp Red chili powder 1 tsp Salt as per taste Corn flour 5 tbsp Maida 5 tbsp Onion 1 large  Capsicum 1 small  Soya sauce 2 tsp Ketchup 1 tbsp Water 1/2 cup Oil to deep fry Garlic chopped 1 tbsp How to make : • Take a bowl, add shredded Cabbage Maida, corn flour, Ginger Garlic paste, garam masala, salt, red chilli powder.  • Mix all ingredients.  • Do not add water in the mixture.once you start kneeding ,the cabbage should loose out moisture that will bind the mixture. Prepare small round balls  • Heat oil in a kadai. Deep fry prepared balls on media
Read more