Saturday, July 7, 2012

Coconut Chutney

Time 10 min


Fresh grated coconut  1 cup
Green chilies 2
Ginger 1/4 cm
Sugar 1 tsp
Roasted groundnuts 1 tsp
Roasted dalia 1 tsp
Coriander 2tsp
Water 1/4 cup
Salt to taste
Oil 1 tsp

Curd 2 tbsp
Seasoning (optional)
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Pinch of Asafoetida
Curry leaves 3-4

Blend all ingredients  except curd in blender to make a smooth paste. Heat oil in pan add mustard seeds, cumin seeds, asafoetida, curry leaves. Turn off after it crackles. Allow it to cool then add to the paste. Then mix with curd. Serve with dosas, idlis, appe.

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