CoconutChutney | Bangalore Resto StyleCoconutChutney. Is'nt it great to start our day with Sponge Idlies , popularly known as Mallige Idlis made from freshly fermented rice and urad dal batter , dunked in creamy , spicy, tangy cilantro coconutchutney
Curry leaves- few. Serve Red CoconutChutney with hot Idlis, Dosas, Bajji and Bondas. In a mixer grinder add shredded coconut, fried gram dal, chopped tomato, ginger, whole red chilli and required salt
In a pan dry roast the red chillies, mustard seeds, coriander seeds, cumin, peppercorns separately one by one - grind these ingredients to a fine paste along with the ginger and garlic
Most traditional homes have a version of this chutney at least once a week made with fresh coconut. The sweetness and richness of the coconut pairs really nicely with the spicy main dishes
The best side dish for any South Indian tiffin items is CoconutChutney. Grind together coconut, roasted gram, and green chillies in to fine paste adding required water
Coconutchutney is a very basic chutney or dip, It is a staple in many house hold of Tamil Nadu. The brown skin of the coconut has to be removed,before grinding
Whenever we visit restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconutchutney and green chutney even though it tastes too spicy
Comments
Log in or Register to write a comment.