Thursday, February 25, 2010


INGREDIENTS: Coconut grated - 1cup
                            Green chillies - 3-4
                            Salt - 1/2tsp
                            Curd - 2tbsp

FOR TEMPERING: Mustard seeds - 1/4tsp
                                 Jeera - 1/4 tsp
                                 Curry leaves - few
                                 Hing - a pinch
                                 Redchillies - 2

METHOD: 1. Grate the coconut.
                   2. In mixy jar add grated coconut, green chillies, salt,curd and grind them coarsely.
                   3. Transfer it to the serving bowl.
                   4. Heat 1tsp oil in tadka pan when it becomes hot add mustard seeds,jeera and let them
                   5. Add curryleaves,redchillies.hing
                   6. Pour it on the chutney and mix well
                   7. coconut chutney is ready to serve.

serve it with hot hot uttapam

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