Friday, 5 July 2013

Thengai Chutney
Grated fresh coconut - 1 cup
Roasted Channa dal - 2 tsp
Green Chilli medium - 4 nos
Tamarind - very small bit
Salt to taste
Water required

Ingredients for tempering
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - few
Oil - 1 tsp
Coconut Chutney Recipe
Grind coconut, roasted chickpeas, green chilli, tamarind, salt and little water to smooth and fine paste.
Transfer the ground chutney to a bowl.
In a small kadai heat oil, when hot add mustard seeds and urad dal, when urad dal starts to crackle add curry leaves and turn off the heat.
Add this mustard tempering to the chutney mix well.
Serve coconut chutney with
Adai etc.
Coconut Chutney Chettinad Style