In grinder add coconut, roasted chana dal, green chili, salt, water and make a fine paste. Add urud dal (black gram), dry red chili, mustard seeds (rai) and once they flutter add a pinch of asafoetida (hing) and some green curry leaves
WeRecipes - Food recipes from India and around the world...
Whenever we visit restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicy
7th Jan, 2013Growing up I never ate too much of garlic at my parents house. My dad absolutely hates garlic in any of the dishes, so me and my mother eat dishes with garlic when my father is away of trips
Last Sunday hubby brought home a rabbit and without much discussion it was decided, that we were going to have our favourite Mangalorean Style Sukkha/ Sukka or Rabbit cooked in a rich spice infused semi dry coconut preparation
, cauliflower florets,carrots, green beans, Some green peas. How many of us have always longed to get that perfect hotelstyle taste at home when we make the veg kurma, a popular side dish for just about many dishes, dosas, chapatis, rotis, parathas, naan breads and pooris
Restaurant styleGreen Chutney can be prepared easily with mint leaves or coriander leaves. It will be heavenly if you serve this green chutney, red chutney (tomato chutney), white chutney (coconut chutney) and sambar as sides for hot idlis, or dosa