Fried Coconut Chutney, South Indian Recipe
by Tarla Dalal
Added to 82 cookbooks
This recipe has been viewed 66300 times
Breakfast, lunch or dinner, one chutney or the other is usually required to be served – either to accompany idlis , dosas and other tiffin varieties, or as a side dish for rice preparations. With coconut being an easily-available ingredient in the south, coconut-based chutneys are quite common.
- Combine the chana dal, urad dal, red chillies and tamarind in a broad non-stick pan and dry roast on a medium flame for 4 minutes or till they turn light pink in colour or till the flavour releases, while stirring continuously. Remove and keep aside.
- Heat the oil in the same broad non-stick pan, add the coconut and sauté on a medium flame for 7 minutes or till it turns golden brown in colour, while stirring continuously. Keep aside.
- When cooled, combine all the ingredients together with salt and ¾ cup water, blend in a mixer till coarse.
- Store in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
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