White Coconut Chutney




White coconut chutney is a popular South Indian condiment that is typically served with dosa, idli, and other Indian dishes. Here's a simple recipe to make white coconut chutney at home:

Ingredients:
- 1 cup grated coconut
- 1/2 cup roasted chana dal
- 2-3 green chilies
- 1 small piece of ginger
- Salt to taste
- Water as needed
- For tempering: 1 tsp oil, 1/2 tsp mustard seeds, a pinch of hing (asafoetida), a few curry leaves

Instructions:
1. In a blender or food processor, grind the grated coconut, roasted chana dal, green chilies, ginger, and salt to a smooth paste.
2. Add water as needed to achieve the desired consistency.
3. Transfer the chutney to a serving bowl.
4. For tempering, heat oil in a small pan, add mustard seeds, and let them splutter.
5. Add hing and curry leaves and fry for a few seconds.
6. Pour the tempering over the chutney and mix well.

7. Your white coconut chutney is ready to serve! 



 

Comments

Post a Comment

Popular posts from this blog

DHANSAAK AND BROWN RICE

Image
BROWN RICE  RECIPE: Soak the basmati rice in enough water for 20 to 30 minutes. After 20 to 30 minutes, drain the water from the soaked rice. Set the rice aside. Heat oil or ghee in a thick bottomed pot. Add the cinnamon stick, Black cardamom, cumin seeds, star anis, cloves and black peppercorn. You can also add 1 tej patta. Fry the whole spices on a low heat till they get fragrant. Add the sliced onions. Stir and fry the onions till they get translucent and are softened. Now add sugar and stir. Continue frying the onions till they caramelize or get browned. The sugar will also caramelize. Keep on stirring in between to ensure even browning. When the onions have got browned, quickly remove some onions for garnishing. They will have sweet taste and will be a little sticky due to the caramelization of sugar. Add the rice and gently stir. Pour 1.5 to 2 cups water or as required. Add salt and stir. Cover tightly and let the rice cook till done and all the water is absorbed. Check once ...
Read more

GAJAR KA HALWA ( CARROT HALWA)

Image
Description: Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter. (Source :WIKIPEDIA) Recipe: Wash and Peel (Orange or Red) Carrots as per preference. I always Prefer the Orange Australian Carrots as they are sweet and of very good quality. Grate the carrots well and then start by cooking it by adding  some ghee, w hen heated, add the cardamom seeds and grated carrots and mix well....
Read more

Handvo (Veg Lentil Cake)

Image
  Recipe: STEP 1: Soak 2 cups Rice, 1 cup chana dal and 1 cup toor dal over night. Next morning Wash them well and grind it to a thick crunchy Batter in a grinder adding very little water while grinding. Add few drops oil and 3 Spoons Curd and leave it for 6 to 7 hours for fermentation. Always ensure to close the lid tightly so the batter ferments well, not allowing any air to go in and PS: Fermentation happens quicker in summers... STEP 2: Add some salt, ginger chilli paste, dried fenugreek ( kasuri methi), turmeric powder, red chilly powder, grated bottle gourd ( lauki in hindi) ,chopped curry leaves & mix well and add a tadka(tempering) of asofetida , til (sesame seeds) , mustard seeds, methi seeds, red kashmiri chilli in oil and add it into the batter and mix immediately. Leave aside this prepared handvo batter for half an hour and then start to cook it. Frying: Add some oil  in a nonstick pan and add to it some asofetida , til (sesame seeds) , mustard seeds, methi ...
Read more