Tofu chutney recipe

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

  1. Shredded coconut (thengai) - 3 teaspoon (tsp)
  2. Hot green chili - 5
  3. Ginger (ingi) - 1/2 inch
  4. Shredded tofu - 2 tablespoon (tbsp)
  5. Lemon (yelumichampalam) - 1
  6. Asafoetida (perungayam) - a pinch
  7. Mustard seed (kadugu) - 1/2 teaspoon (tsp)
  8. Oil - 3 tablespoon (tbsp)
  9. Salt - to taste

PREPARATION:

  1. Add water as needed and grind coconut, hot green chili, ginger, tofu, lemon juice from the lemon and salt into a thick paste (chutney consistency)
  2. Heat oil in a pan add mustard seed and when the splattering stop add asafoetida and cook for 10 sec. Add this to ground paste mix well and serve.

NOTES:

  1. Goes well with Idli recipes and Dosai recipes.
  2. Don't add too much tofu, it will make the chutney watery.



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