Lemon coconut (yelumichampalam thengai) chutney recipe

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

  1. Coconut (thengai) - 3/4 cup
  2. Hot green chili - 3
  3. Cumin seed (jeeragam) - 1/2 teaspoon (tsp)
  4. Lemon (yelumichampalam) - 1
  5. Mustard seed (kadugu) - 1 teaspoon (tsp)
  6. Oil - 4 tablespoon (tbsp)
  7. Salt - to taste
  8. Curry leaves (kariveppilai) - 10 leaves

PREPARATION:

  1. Add required water and Grind coconut, green chili, cumin seeds, juice from lemon and salt into a thick paste. (chutney consistency)
  2. Heat oil in a pan, add mustard seed. when the mustard stop to splatter now add the curry leaves and cook for 30 sec. Now add this to the ground paste mix well and serve.

NOTES:

  1. Goes well with Idli recipes and Dosai recipes.



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