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Thursday, 3 October 2019

Red Coconut Chutney / Thenga Chammanthi


Ingredients:

1 cup grated coconut
small piece ginger
4 shallots
1 1/2 tsp kashmiri chilli powder
1 green chilli
1 tsp mustard seeds
2 dry red chillies, broken
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. In a blender, add the grated coconut, ginger, 3 shallots, kashmiri chilli powder and salt and grind to a fine paste adding enough water ( about 1/2 cup of water).
  2. Then add 1 green chilli and just blend again. ( Don't blend too much...)
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add 2 shallots sliced ( 1 1/2 tsp) and saute till light brown. Then add dry red chillies and curry leaves. 
  5. Reduce the flame and add the ground coconut paste and about 1/2-3/4 cup of water and heat at low flame for about 3-4 minutes. Don't allow to boil.
  6. Adjust the salt and switch off the flame...Serve with hot idlis/ dosa...

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