Receta [VeganMoFo 2014] Under 15 minute Easy South Indian Coconut Chutney Recipe + Two Giveaways: Modern Spice by Monica Bhide and A Matter of Taste, a book on Indian writing on Food
If there is always one accompaniment while having breakfast at my mum's place, it is definitely this Under 15 minute Easy South Indian Coconut Chutney. I have been eating it with my idilis and dosas for as long as I remember and now I thought it is a perfect time to share the recipe with you all. All you need is fresh coconut and a handful of ingredients. Every south indian breakfast deserves a simple to make chutney as a side and after trying this version, I guarantee you will instantly fall in love, never to look back again! And while you are at it, don't forget to leave a comment on this post to mark your participation for the TWO book giveaways (Day 3) Scroll down for more details. If you haven't tried your luck already, do leave a comment on Day 1 and Day 2 giveaway blogposts as well. Good Luck!
Day 3 | Two Books-A-Day Giveaways
Under 15 minute Easy South Indian Coconut Chutney (for Idlis, Dosas, Vadas Uttappams)
Recipe Source: Amma
Serves 2
Ingredients:
- 1 cup fresh coconut, cut into small cubes
- 3-4 green chillies
- 2 tbsp channa dal
- 1 tsp tamarind pulp
- 1/4 tsp turmeric
- salt - to taste
- 1 tsp oil
- For Tadka:
- 2 tsp oil
- 1 tsp urad dal
- 1 tsp cumin seeds
- 2 red chillies, broken into pieces
- 1 tsp mustard seeds
few curry leavesa big pinch of hing (asafoetida)
Preparation:
Heat oil in a pan and roast channa dal until golden brown. Set aside.
Mix together coconut, salt, turmeric and tamarind.
Grind together: coconut, channa dal, green chillies, tamarind, salt and turmeric into a coarse chutney. Set aside.
Heat oil for tadka and add - urad dal, cumin seeds, mustard seeds, red chillies, hing and curry leaves. Once mustard seeds start to sizzle, add to the coconut chutney.
Serve as an accompaniment to idlis, dosas, vadas or just mix in with hot rice and ghee. :-)
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