COCONUT AND GINGER CHUTNEY
Roasted, deskinned channa 10gms
Fresh coconut (de skinned) 100gms
Ginger 25gms
Green chilli 1nos
Coriander leaves 10gms
Salt to taste
Yogurt 75gms
Lime juice 10ml
TEMPER-
Oil 5ml
Mustard seeds 1/8 tspn
Curry leaves 4nos
PREPARATION:
Prepare and grind together all the ingredients
on a grinding stone or in a mixer cum grinder. Transfer in a bowl. Prepare
tempering by heating oil, splutter mustard seeds and curry leaves. Pour over
the chutney, serve as an accompaniment with idlii, dosa, uttpam etc.
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