Malgapodi and Tomato Coconut Chutney

Malgapodi and Tomato Coconut Chutney

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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This delicious chutney of tomatoes, onions and coconut becomes very easy to prepare if you have Malgapodi on hand. A procedure that otherwise involves roasting dals and spices is averted by using the Malgapodi instead. Now, it is as simple as blend-and-serve!

The Malgapodi and Tomato Coconut Chutney is a quick-fix accompaniment that you can whip up in a jiffy to serve with a breakfast of idli and dosa . It can even be used innovatively as a peppy sandwich spread . You can store it in the refrigerator for two days, to use readily when required.

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Malgapodi and Tomato Coconut Chutney recipe - How to make Malgapodi and Tomato Coconut Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups (18 tbsp )
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1 cup roughly chopped tomatoes
1/2 cup roughly chopped onions
1/4 cup freshly grated coconut
1/4 cup malgapodi powder
2 whole dry kashmiri red chillies , broken into pieces
2 tsp roughly chopped garlic (lehsun)
salt to taste
  1. Combine all the ingredients in a mixer and blend using ¼ cup of water till smooth.
  2. Serve immediately or store in an air-tight container for 2 days.

Nutrient values (Abbrv) per tbsp
Energy10 cal
Protein0.2 g
Carbohydrates1 g
Fiber0.4 g
Fat0.6 g
Cholesterol0 mg
Sodium1.6 mg

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Malgapodi and Tomato Coconut Chutney
 on 20 Apr 17 02:47 PM

This recipe when made and served with some hot crispy butter dosa my family went crazy over it. It just taste like an outside roadside dosawala recipe, After tasting this chutney my family wants this every time South Indian is made at home.