Here am back with a red coconut chutney recipe. We all know that idli or dosa is incomplete without a chutney. Each region has their own style and ingredients for making coconut chutney. I have shared simple coconut chutney recipe in my blog already. This time, am with a red coconut chutney recipe which can be used to accompany many Indian dishes. As chutney is a condiment which is usually accompanied along with Indian dishes, coconut chutney is very common among indians as it is the simple tasty condiment to side with dosa , idli, vada like so. This recipe for coconut chutney is very simple to make and yet flavorful too. The use of coconut oil while roasting ingredients and seasoning this chutney gives a pleasant aroma to the whole dish. So lets see how to make red coconut chutney today.
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INGREDIENTS
Mustard seeds - half a tsp
Urad dal (uzhunnu parippu) - half a tbsp
Vinegar - 1 tsp
Salt - to taste
Curry leaves - a sprig
Oil (preferably coconut oil)
To grind
Coconut grated - 1 cup
Onion - half of an onion, roughly chopped
Green chilies - 1
Died red chilies - 4 nos, (can add more)
PREPARATION
- Heat a pan / wok with a tablespoon of coconut oil (preferably). Saute dried red chilies and onion roughly chopped for few seconds. Remove from flame.
- Grind together this sauteed onion and dried red chilies along with coconut grated, green chili and quarter cup of water. Grind to a smooth paste. Set aside.
- Heat oil again in the same pan / wok. Splutter mustard seeds. When done add urad dal and curry leaves. Saute it.
- To this, add the ground coconut mixture. Add salt and mix well.
- Finally add vinegar. Combine well. Do not let the chutney to boil (very important).
- Serve hot with idli, dosa, uthappam, medu vada etc.
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