Friday, April 15, 2011

Cilantro-coconut chutney


  1. Fresh grated coconut   1 cup 
  2. Green chillies 3 *
  3. Tamarind  1 small piece  **
  4. Cilantro or coriander leaves   1/4 cup chopped
  5. Salt  as per taste
  6. Oil  2 tsp
  7. Mustard seeds or rai  1/2 tsp
  8. Urad dal  1/2 tsp
  9. Curry leaves  4-5
  10. Red chillies 1 (broken into 2 pieces)
  1. Grind items 1 to 5 together in to a smooth paste using little water. 
  2. For the tadka, heat some oil . Once the oil is hot, add urad dal , rai and red chillies. Once the rai seeds start popping, add the curry leaves. 
  3. Turn off the heat and add the tadka to the chutney.
* You can adjust the quantity of chillies depending on your spice intake. I use the small variety of green chillies which are much spicier than the long ones. 
** In case you do not have the tamarind in your pantry, you can substitute it will 1 tbsp of lemon juice.

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