Coconut Chutney

Posted by kutty in

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In the ancient days, people were using ammikkal, for preparing this Coconut Chutney. But now the technology has improved a lot and people are using mixer for preparing this wonderful side dish. Preparing this dish is really very easy and it is a must for South Indian food like idli, dosai or Mysore Bonda. It is one of the healthy and nutritious Chutney.

Ingredients:

• 1 number grated coconut
•  cashew nuts
• 1 pinch hing Asafotida
• 2 piece chopped green chilli
• 1 chopped ginger
• 1 chopped coriander
• 1 springs Curry leaves
• 1 tbsp cumin
• 2 tbsp oil
• 15 grams dhalia
• 3 piece red chill
• 1 pinch tamrind or lime
• 1 tsp mustard
• 1 pinch salt

Preparation of Coconut Chutney:

now you can add cashew nut, roasted Chana Dal, chopped chilli, chopped coriander, tamarind, cumin seeds, chopped ginger, Coconut, salt and add some water in the mixer. Now you can blend it and take it into a bowl.

Now tempering or tharka is must for the Kobbari Pachadi, take pan and add some of oil. When it gets heated up you can add mustard seeds, cumin seeds, red chilly, urad wash, hing powder, Curry leaves and sort them. Now you can add this talimpu to your Nariyal Chutney. It is ready to serve.