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We hope you got benefit from reading it, now let’s go back to coconutchutney with idly & sambar recipe. You can cook coconutchutney with idly & sambar using 11 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Coconutchutney with idly & sambar:
- Use 1 cup fresh grated coconut
- Prepare 2 tablespoon roasted chana dal (bhuna chana dal)
- Take 1 green chilli (hari mirch)
- Use 1/2 inch ginger (adrak)
- Provide to taste salt
- You need 1 teaspoon urad dal (split & husked black gram)
- Prepare 1/2 teaspoon mustard seeds (rai or sarson)
- Provide 1/2 teaspoon cumin seeds (jeera)
- Use 1 sprig curry leaves (kadi patta) or 9 to 10 curry leaves
- Take 1 pinch asafoetida (hing)
- You need 1/2 tablespoon oil, sesame or peanut or sunflower oil
Steps to make Coconutchutney with idly & sambar:
- Take 1 cup freshly grated coconut in a chutney grinder jar or a small grinder jar.
- Then add 1 green chilli (chopped) and ½ inch ginger (chopped)
- Next add 2 tablespoons roasted chana dal. add ¼ cup water.
- Grind to a smooth consistency. if unable to grind or the coconut chutney looks thick, then you can add 1 to 2 tablespoons more water
- Remove the coconut chutney in a heat proof bowl like a steel bowl or a pyrex bowl.
- Heat oil in a small pan. add the mustard seeds.
- When the mustard seeds begin to splutter, add the cumin seeds and urad dal. fry till the urad dal till it becomes golden.then add the curry leaves, red chilli and asafoetida.
- Fry till the curry leaves become crisp and the red chilies changes colour.switch off the flame and immediately pour the tempering on the coconut chutney.
- Mix it well with the coconut chutney.serve coconut chutney with idli, podi idli & sambar
I make this chutney at-least twice a week. A simple and easy coconut chutney recipe. Learn how to make easy and simple coconut chutney (step by step pictures) for Idli and Dosa. Transfer the Tamil Nadu coconut chutney into a bowl and stir in the lemon juice and salt to taste. The next step is to make the tadka.
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