Recipe for coconut chutney.?!
Answers: Everytime i go to a restaurant to eat dosa they have this white coconut chutney that i cant seem to duplicate at home...does anyone have the recipe for it???? Its sooo good!
*There are a no. of ways in which u can make the c/nut chutney !!!
BUt the one that they make in a restaurant, has only grated coconut, salt, green chillies, either chana daal or groundnuts ..... ground together !!
They then pour a ''bhagar'' of oil, mustard seeds & kari paatta & a big red chilli on top of it !!!!
Serves: 4
Cooking time: 2 minute(s)
Style: South Indian Vegetarian
4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
? teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste
Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.
try chckin out dis site ...u can watch him cook n it tastes good too :)
www.vahrehvah.com
lotts of coconut
Very simple , with coconut, and those coconut from INDIA realy a very good taste, can even eat it just like that, i like it very much. Not like My Local coconut, useless. Me from Malaysia.True.
Grind:
Fresh Cocomut pieces - about 3 sp (cut into small pieces)
Salt - as per taste
Roasted Gram Dal - quantity more than the coconut
Green Chillies - 1 to 2 (slit)
Curry Leaves - 8 to 10
Coriander leaves - as per u'r requirement.
After grinding, give tempering of mustard seeds.
If u want to try something else, u can add whole red chillies instead of green chillies and u can also add ginger but the taste of chutney having ginger doesn't go well with dosas.
Recipe 1 :
COCONUT CHUTNEY (IDLIS & DOSAS)
Cooking Time : 15 min.
Preparation Time : 10 min.
Makes 1 cup.
Ingredients
1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram (daria dal), optional
salt to taste
For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil
Method
1.
Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2.
Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3.
Refrigerate and use as required.
recipe 2 :
Ingredients:
1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed
4-5 green chillies
1/2 cup coriander leaves
1 tsp. salt
1/4 tsp. sugar
for seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida
METHOD:
Grind all the ingredients (except those for seasoning) together.
Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
Stone ground chutneys will always give a better flavour and texture.
Grind till smooth.
Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
Mix gently.
Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
Making time : 20 minutes (excluding grinding time)
Makes : 1 1/2 cups
Shelf life : Best used same day.
Recipe 3 :
4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
? teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste
1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
2. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
3. Add salt and lemon juice to the chutney.
Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.
Hope u liked it..
enjoyyyyyyyyyyyyyyy