May 13, 2009

Coconut Chutney


COCONUT CHUTNEY ( IdeaI for IDLIS & DOSAS and other snacks)

Makes 1 cup.




1 cup coconut, grated


2 small green chillies, chopped


1 teaspoon ginger, grated


1 tablespoon roasted split gram (daria dal), optional


salt to taste

For the tempering


1/2 teaspoon mustard seeds


1 red chilli, broken into pieces


2 to 3 curry leaves


1 teaspoon oil




Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.



Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.



    1. Add a green chilli while grinding coconut for aroma and taste
      Add a small piece of ginger to the coconut and green chilli then grind it will taste good


Refrigerate and use as required.


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Indian food uses spices and herbs that not just give it its distinctive taste and flavor but are also great for your health. Turmeric has been linked to cancer-prevention, ginger for coughs and colds and so on... Spices supply calcium, iron, vitamin B/C, carotene and other antioxidants.

So enjoy Indian food while the ingredients help your system!
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