Ingredients
2 cups of fresh coconut, shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste
Method
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done. Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste. Goes well with dosas, idli and plain rice.
Coconut chutney is used as side dish with all types of Dosas, Idlies, Vadas ( Refer "South Indian Dishes" Category). See Coconut chutney photo (above) to have instant tase in your mouth.
2 cups of fresh coconut, shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste
Method
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done. Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste. Goes well with dosas, idli and plain rice.
Coconut chutney is used as side dish with all types of Dosas, Idlies, Vadas ( Refer "South Indian Dishes" Category). See Coconut chutney photo (above) to have instant tase in your mouth.
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