Coconut Chutney
Makes one small katori Ingredients: 1/4 cup grated coconut 2 tablespoon roasted chana dal 1 small green chili, chopped 1/2 teaspoon grated ginger 2-3 tablespoons water Salt to taste 1/4 teaspoon mustard seeds 1 dry red chili A few curry leaves 1/2 teaspoon oil
Nutrient details
Fats : 8.6
Protein : 26.8
Fibre : 2.0
Carbs : 2.0
Ingredients for this Recipe
Grated coconut
50 gm
Roasted chana dal
2 tbsp
Small green chili, chopped
1 tsp
Small ginger, chopped
1 tsp
Water
3 tbsp
Salt to taste
0
Oil
1 tsp
Curry leaves
6 no
Mustard seeds
3 gm
Preparation
1. In a blender, add grated coconut, roasted chana dal, chopped green chili, ginger, water, and salt. Blend until smooth.
2. Transfer the chutney to a bowl.
3. In a small pan, heat oil over medium heat.
4. Add mustard seeds and let them splutter.
5. Add dry red chili, and curry leaves. Fry for a few seconds.
6. Pour the tempering over the chutney and mix well.
7. Serve with your favorite South Indian breakfast dishes like idli or dosa.