INGREDIENTS

  • 1 cup coconut
  • little coriander leaves
  • 3 green chilli
  • small ball sized tamarind /imli
  • ½ tsp salt
  • ¼-½ cup water
  • 2 tsp yogurt (Dahi)
  • 1 tsp lime juice
  • 2-3 spoon roasted gram dal (chana dal)
  • 8-10 roasted peanuts (optional)

FOR TEMPERING:

  • 2 tsp oil
  • one pinch of asafoetida
  • 1 tsp mustard seeds/rai
  • ½ tsp urad dal
  • 2 dried red chilli
  • few curry leaves

INSTRUCTIONS

  1. firstly, in a blender take a coconut, green chilli, small ball sized tamarind, salt, coriander leaves, yogurt, lime juice, the roasted peanuts and gram dal.
  2. add in ¼-½ cup water as required depending on the variety of coconut used.
  3. blend to smooth paste adding more water if required.
  4. now prepare the tempering by heating 2 tsp oil.
  5. add one pinch asafoetida, 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow spluttering.
  6. finally, pour the tempering over coconut chutney and serve with idli, dosa and uttapam
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