Essence of Life - Food
Essence of Life - Food


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  • Cuisine : South Indian
  • Course : Side Dish
  • Recipe Type : Condiment
  • Difficulty : Easy
  • Serves : 3-4
  • Author : SM
  • Preparation Time : 5- 10 Minutes
  • Cooking Time : 5 Minutes
  • Coconut - 1/2 Cup
  • Roasted Bengal Gram Dhal - 1/4 Cup
  • Green Chillies - 1-2 Nos.
  • Ginger - a Small Piece
  • Curry Leaves - A Sprig
  • Salt - To Taste
  • For Tempering
  • Oil - 2 Tspns
  • Mustard Seeds - 1/4 Tspn
  • Black Gram/Urad Dhal - 1/4 Tspn
  • Dry Chillies - 1 No.
  • Curry Leaves - 1 Sprig.


    METHOD :

    Grind grated Coconut along with Roasted Bengal Gram Dhal, Green Chillies, a small piece of Ginger, Curry Leaves and Salt in a mixer grinder/blender.
    Dry grind the ingredient initially.
    Sprinkle water and grind them into a coarse paste.
    Finally, adjust the amount of water accordingly.
    For Tempering, heat oil in a small pan, splutter Mustard Seeds, Urad Dhal, Dry Chillies and Curry leaves.
    Pour the tempering over to the ground Chutney and mix well.
    Serve with your dish of choice.

    NOTES :

    The above method is how I usually make.
    I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
    For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding. Temper as usual and serve.
    Adjust the amount of Green Chillies according to your spice preference.
    Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
    Sometimes, I love to add few Curry Leaves / Coriander Leaves for a slight variation.
    Can saute finely chopped Shallots along with the tempering. If so avoid adding shallots while grinding them.
    Tempering in Coconut Oil gives an enhanced flavour to the chutney.


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