Ingredients:
Fresh coconut
Fried gram (pottu kadalai) - 2 tablespoon
Green chilies - 3 nos
Garlic - 1
Salt - as per taste
Coriander leaves - few
Oil - for tempering
Mustard seeds - for tempering
Urad dhal - 1/4 teaspoon
Curry leaves - few
Water - for grinding
I have used 1/4 of the coconut for this recipe, you may add or reduce as per your taste and need.
Grind coconut, fried gram, green chilies, garlic, coriander leaves & salt in a blender along with a 1/4 cup of water. You may add or reduce the amount of water based on how thick or thin you want your chutney to be. I personally like a thin chutney.
In a small pan warm up the oil and add mustard seeds. Once the spurting stops, you may add the urad dhal and turn off the heat. To this add the curry leaves and pour it over the ground chutney.
This is a great combination for south Indian tiffin items like idli, dosa, pongal, kaara paniyaram, adai etc.
Fresh coconut
Fried gram (pottu kadalai) - 2 tablespoon
Green chilies - 3 nos
Garlic - 1
Salt - as per taste
Coriander leaves - few
Oil - for tempering
Mustard seeds - for tempering
Urad dhal - 1/4 teaspoon
Curry leaves - few
Water - for grinding
I have used 1/4 of the coconut for this recipe, you may add or reduce as per your taste and need.
Grind coconut, fried gram, green chilies, garlic, coriander leaves & salt in a blender along with a 1/4 cup of water. You may add or reduce the amount of water based on how thick or thin you want your chutney to be. I personally like a thin chutney.
In a small pan warm up the oil and add mustard seeds. Once the spurting stops, you may add the urad dhal and turn off the heat. To this add the curry leaves and pour it over the ground chutney.
This is a great combination for south Indian tiffin items like idli, dosa, pongal, kaara paniyaram, adai etc.
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