Friday, 6 June 2014

Coconut &Peanut Chutney

This chutney is ideal to have with dosa or idli.



Preparation: 10 minutes
Cooking - 5 minutes
Recipe source: My mum's kitchen

Ingredients:
  • Grated coconut - 1 cup
  • Coconut milk - 2 tbsp.
  • Peanuts - 1/2 cup
  • Green Chilies - 1 / 2 based on how spicy you want it to be
  • Mustard seeds - 1/2 tsp.
  • Curry leaves - 5 - 7
  • Vegetable oil - 2 tsp.
  • Urad daal - 1/2 tsp.
  • Salt - to taste
  • Dry red chilies - 2, small
  • Hing / asafoetida - a Pinch
Preparation:
  • In a mixer grinder, add grated coconut, coconut milk and green chilies and make a fine paste. If the paste is thick, add very little water to it.
  • In a small pan, heat oil. Add dry red chilies, mustard seeds and curry leaves. When the mustard begins to crackle, lower the flame and add the urad daal and saute.
  • When the urad daal is golden brown, remove pan from flame. 
  • Add salt to the coconut paste as per your taste and then add the oil garnish.
  • Mix well and serve!