Cilantro-Coconut chutney is a delicious chutney that can be a delicious accompaniment to Idlis, dosa or vadas. This chutney is very easy to prepare. Cilantro adds a very nice color to the chutney. I usually serve this chutney with Instant Pancake fritters / Instant Mangalore bonda / Instant Golibaje.
INGREDIENTS
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves 2
- Fresh grated coconut :1 cup (If using frozen, thaw before use)
- Green chillies (small variety) : 2-3 (adjust according to taste) *
- Tamarind : 1 small piece **
- Cilantro or coriander leaves : 1/4 cup chopped
- Hing / Asafoetida : 1/4 tsp
- Salt as per taste
- Oil : 2 tsp
- Mustard seeds or rai :1/2 tsp
- Urad dal / Split black gram : 1/2 tsp
- Curry leaves : 4-5
- Red chillies : 2-3
METHOD
- Grind items 1 to 5 together in to a smooth paste using little water.
- For the tempering/tadka, heat some oil . Once the oil is hot, add urad dal (split black gram) , mustard seeds and red chillies. Once the seeds start popping, add the curry leaves.
- Turn off the heat and add the tempering 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.
No comments:
Post a Comment