Chutney goes well with any south indian breakfat items like dosa,idlli,pongal or adai. It is the simplest of all chutneys.Anyway here is my version of coconut chutney...
Grated coconut- 1 cup
pottu kadalai- 1/4 cup
green chillies- 4
salt- as required
Procedure:
Grind all with required water. The end mixture must be a smooth paste. Heat oil in kadai and fry mustard seeds, urad dal, red chilly and curry leaves. Pour this over chutney and mix well. You can add water according to your prefernce to make the chutney thick or thin.
Variations: You can add curry leaves/ginger/red chillies when you grind chutney. Each produces a different flavor. But I like mine the usual way.
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