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Receta Coconut Chutney
by Padma Priya Manikam

Coconut Chutney

This is a condiment that goes well with Indian steamed rice cakes called idli or Indian flat pancakes (dosa/thosai).

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 1

Va Bien Con: Idlis, thosai/dosa

Ingredientes

  • Item 1:
  • 5 big spoon of grated coconut
  • 1 onion - roughly sliced
  • Golf ball size tamarind (remove seeds)
  • 3 red chillies or 4-5 dried red chillies
  • 2 cloves garlic
  • Salt & Sugar to taste
  • Item 2:
  • 1 tsp mustard seeds
  • 1 tsp urid dal
  • 4-5 curry leaves
  • 2-3 dried chillies

Direcciones

  1. Fry Item 1 till light golden in colour and set aside.
  2. Once cooled, blend with some water, salt and sugar.
  3. Heat oil and fry Item 2 for 1-2 minutes and pour in the blended paste and let all the flavours cook for about 5 minutes.
  4. Check for salt and sugar and turn off stove.
  5. Serve with Idli or Thosai