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
For a spring recipe, these coconut muffins with kiwi-lime curd are just wonderful. The muffins are so soft and moist, full of coconut flavor from the lite coconut milk, a little coconut extract, and some shredded coconut
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
coconut pieces. This is a very basic, simple yet tasty chutney. Add the seasoned oil to the chutney. 8 one inch coconut pieces1/4 cup daliya or Pottukadalai ( Thanks to Tom - corrected the typo)1 green chilly4 cashews1/4 inch ginger (skin peeled)1/4 inch tamarind1 garlic pod1 handful of cilantro leavessalt per tasteProcedure
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Coconutchutney is a popular chutney all across south india which is made using fresh coconut commonly eaten as a side dish with idli dosa or any south indian breakfast recipes
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