Friday, 21 August 2009

Kai Chutney

Whenever I prepare idli or dosa along with sambhar chutney is a must. I can say that N literally drinks chutney.

Coconut chutney can be prepared in different ways. You can use either red chilli or green chilli based which gives the actual color.Hurigadale/roasted chana can also be added to the chutney. In this recipe I use only coconut as the main ingredient

Here is the recipe.

Coconut - 1/2 cupGreen chilli - 2-3
Curry leaves - 6-7
Ginger - a small piece
Tamarind - small piece

Mustard - 1 tsp
Urad dal/White gram - 1 tsp
Oil (preferably coconut) - 2 tsp
Curry leaves - 3-4

Heat oil in a pan. Fry the green chilli till you get a fragrance from it. Then add the curry leaves and fry.
Grind this along with coconut, ginger, tamarind and salt to a fine paste.

For seasoning:
Heat oil in a pan, add the urad dal. When they turn red add the mustard. When the mustard splutters add the curry leaves and stir once. Add this to the chutney.
Serve with idli, dosa, kahara bath, etc.

No comments:

Post a Comment

Related Posts with Thumbnails