Wednesday, 14 May 2014

Coconut chutney (தேங்காய் சட்னி)

Coconut chutney is most often prepared breakfast accompaniment. It goes well with idly, dosa, oothappam, kuzhi paniyaram, appam and uppuma. 

Ingredients: (Serves four)

Coconut – half, grated or the white coconut meat cut into pieces
Fried gram – a small hollow ladle or 50ml measure (உடைச்ச கடலை)
Tamarind – a small bit
Asafoetida – a pinch
Green chillies – medium sized, 3 or 4, adjust to taste
Salt – to taste
Oil – 1 teaspoon
Mustard seeds – ½ teaspoon
Curry leaves – a few

Coconut chutney (தேங்காய் சட்னி)
Method: Grind coconut, fried gram, tamarind, asafoetida, salt and green chillies with required water to a fine paste. Heat oil in a tadka pan, add mustard seeds and once they start to sputter, switch off the fire. Add the seasoning to the ground chutney. Garnish with curry leaves. Serve with idly, dosa, adai, appam, kuzhi paniyaram or uppuma. 

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