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Saturday, 26 January 2019

Tricolor Coconut Chutneys


Ingredients:

Tomato Coconut Chutney ( Saffron Colour)

1/2 cup grated coconut
2 small tomatoes, chopped
1/4-1/2 tsp tamarind
3 dried red chillies
1/2 tsp urad dal
1/2 tsp mustard seeds
few curry leaves
salt to taste
1 tbsp oil

Coconut Curd Chutney ( White Colour)

1/2 cup grated coconut
4 tbsp yoghurt
1/2 inch ginger, chopped
1-2 green chillies
3 tbsp roasted chana dal
3/4 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
a pinch of asafoetida
1 tbsp oil

Coriander Coconut Chutney (Green Colour)

3/4 cup grated coconut
1/2-3/4 cup coriander leaves
1 green chilli
1/2 inch ginger, chopped
1 1/2-2 tbsp roasted chana dal
1/2 tsp lemon juice
1 tsp sugar
salt to taste
1/2 tsp mustard seeds
3/4 tsp urad dal
a pinch of asafoetida
1 sprig curry leaves
1 tbsp oil


Preparation:

For Tomato Coconut Chutney:
  1. Heat 1 tsp oil in a pan and add urad dal and broken dried red chillies. Saute for a minute until urad dal turns golden and dried red chillies turn crisp and transfer to a bowl.
  2. In the remaining oil, add chopped tomatoes and saute until mushy. 
  3. Add grated coconut and salt and cook for a minute. Switch off the flame.
  4. Grind dried red chillies and urad dal together and then add tomato-coconut mixture and tamarind to this and grind until smooth.
  5. Heat 1 tsp oil in a pan and splutter mustard seeds and fry dried red chillies and curry leaves.
  6. Pour this tempering over the chutney, stir and serve with idli/ dosa...
For Coconut Curd Chutney:
  1. In a bowl, whisk yoghurt till smooth and keep it aside.
  2. Grind grated coconut, roasted chana dal, ginger, green chillies and salt adding 5-6 tbsp of water till smooth. Mix this with the whisked yoghurt and keep it aside.
  3. Heat 1 tbsp oil in a pan ans splutter mustard seeds. Add dry red chillies, curry leaves and a pinch of asafoetida and fry for few seconds. Pour this over the chutney and stir. Serve with idli/ dosa,,
For Coriander Coconut Chutney:
  1. In a blender, add grated coconut, coriander leaves, green chilli, ginger, roasted chana dal, lemon juice, sugar and salt and grind adding enough water till smooth.
  2. Heat oil in a pan and splutter mustard seeds and fry urad dal till brown. Add a pinch of asafoetida and curry leaves and pour this tempering over chutney and stir. Serve with idli/ dosa...

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