Coconut(thengai) chutney recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Fresh Shredded coconut - 1/2 cup
  2. Roasted gram (Porikadalai) - 1/2 cup
  3. Hot green chili - 5
  4. Tamarind (Puli) - small nellikai (goose berry) size
  5. Asafoetida (Perungayam) - a pinch
  6. Mustard seed (Kadugu) - 1 teaspoon (tsp)
  7. Curry leaves (Kariveppilai) – 4 (optional)
  8. Dry chili - 1
  9. Oil - 3 tablespoon (tbsp)
  10. Salt - to taste

PREPARATION:

  1. Grind coconut, roasted gram, hot green chili, tamarind, asafoetida and salt by adding water to chutney consistency (thick).
  2. In a pan head oil add mustard seed. When the mustard seed start to splatter add broken dry chili, curry leaves cook for 1 min. Add this to ground paste mix well and serve.

NOTES:

  1. Goes well with Idli recipes and Dosai recipes.



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