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Coconut
Chutney
2
cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste
Heat
some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry
till done.
Add
this to the coconut and tomato and blend into a smooth paste.
Add
salt to taste.
Goes
well with dosas, idli and plain rice.
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