Fried Coconut Chutney, South Indian Recipe
by Tarla Dalal
फ्राईड कोकोनट चटनी
- हिन्दी में पढ़ें (Fried Coconut Chutney, South Indian Recipe in Hindi)
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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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