A side dish which you can eat with idly, dosa, poori, upma, shavige bath, actually.... anything :D
What you need:
1 cup grated coconut
2 table spoons of hurigadale (kadale pappu/Dalia split)
1/4 inch of ginger
4 green chillies
very smal piece of tamarind
1 tea spoon of oil
1/2 tea spoon of urid dal
1/4 tea spoon mustard seeds
few curry leaves
salt to taste
How to make -
1) Grind the coconut, green chillies, ginger, tamarind, hurigadale and salt with some water.2) In a small pan, heat the oil, add mustard seeds and urid dal and curry leaves together.
3) When the urid dal is golden brown, take away the heat and mix it with the chutney.
Some Variations:
- you could add coriander leaves along with the above ingredients while grinding.- you could add onion/garlic and reduce the coconut.
- you could do plain coconut chutney without adding hurigadale into it.
- if you are worried about cholestrol, you can totally avoid the coconut and make this chutney with more of hurigadale alone.
I've tried and tested all of them :)
4 comments:
More of hurgaDle and less of coconut tastes sooper kaNe :-)!
howdu madame, that is my personal choice also... but still en gotta Brahmin's cafe thara chutney barode ilva :-(
[...] 1) Mix all the Ingredients together (except Oil) for the consistency of Chapati dough. 2) Knead well and keep aside for 8 hours or overnight.[You can keep a wet cloth to cover it, or smear a thin layer of oil over the dough, so that it doesnt get dry] 3) Now make lemon sized balls from the dough and press like poori (you can do with your hands as well). The thickness can be of 2-3 times that of poori. You can use oil or a little bit of maida while pressing if needed. 4) Deep Fry them just like poori until golden brown. Remember to press them a little for them to fluff up more. 5) Place them on paper towels for the excess oil to drain. 6) Serve hot buns with Coconut chutney [...]
This recipe is awesome! Second time I tried this, it was very close to Veena Stores chutney!!! :)
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