Kerala Coconut Chutney Recipe by lekshmi
Kerala coconut chutney Cooking Instructions 1 Take grated coconut,shallots green chilli and salt along with 1/4 -1/2cup of water into the mixie bowl and grind for 2-3 minutes to a paste.(not very fine paste) 2 Transfer the chutney into a bowl. 3 Heat a pan for tempering,add oil to heat and add mustard seeds allow them to pop, once popped well, reduce the flame to medium and add urud dal followed by red chillies (break them into halves) to brown (less than 1 minute), Switch off the flame and add curry leaves. 4 Pour this tempering over the chutney and serve hot with set dosa/dosa/idlis 5 Please visit www.kitchentidbits.wordpress.com/ for more Kerala recipes 1 Take grated coconut,shallots green chilli and salt along with 1/4 -1/2cup of water into the mixie bowl and grind for 2-3 minutes to a paste.(not very fine paste) 1 Take grated coconut,shallots green chilli and salt along with 1/4 -1/2cup of water into the mixie bowl and grind for 2-3 minutes to a paste.(not very fine paste) 2 Transfer the chutney into a bowl. 2 Transfer the chutney into a bowl. 3 Heat a pan for tempering,add oil to heat and add mustard seeds allow them to pop, once popped well, reduce the flame to medium and add urud dal followed by red chillies (break them into halves) to brown (less than 1 minute), Switch off the flame and add curry leaves. 3 Heat a pan for tempering,add oil to heat and add mustard seeds allow them to pop, once popped well, reduce the flame to medium and add urud dal followed by red chillies (break them into halves) to brown (less than 1 minute), Switch off the flame and add curry leaves. 4 Pour this tempering over the chutney and serve hot with set dosa/dosa/idlis 4 Pour this tempering over the chutney and serve hot with set dosa/dosa/idlis 5 Please visit www.kitchentidbits.wordpress.com/ for more Kerala recipes 5 Please visit www.kitchentidbits.wordpress.com/ for more Kerala recipes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Baked Vegetables with Tofu Sauce Nikujaga (Simmered meat and potatoes) Cooking Rice Fried Eggs with Ugali Coffee Icecream Mukimo served with avocado Fish Stew (Tilapia) Dhingri dolma(an Awadhi cousin) Mango icecream Mango Pickle Maharashtrian style Baked Vegetables with Tofu Sauce Nikujaga (Simmered meat and potatoes) Cooking Rice Fried Eggs with Ugali Coffee Icecream Mukimo served with avocado Fish Stew (Tilapia) Dhingri dolma(an Awadhi cousin) Mango icecream Mango Pickle Maharashtrian style