Tomato coconut (thakkali thengai) chutney recipe

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

  1. Shredded coconut (thengai) - 1/2 cup
  2. Roasted gram (pottu kadalai paruppu) - 2 teaspoon (tsp.)
  3. Hot green chili - 5
  4. Tomato (Thakkali) - 2 cut into small pieces
  5. Onion (vengayam) - 1/4 cup cut into fine pieces
  6. Hot dry chili - 2
  7. Mustard (kadugu) seed - 1/2 teaspoon (tsp.)
  8. Turmeric (manjal podi) powder - 1/2 teaspoon (tsp.)
  9. Oil - 4 tablespoon (tbsp.)
  10. Salt - to taste

PREPARATION:

  1. Grind Shredded coconut (thengai),  hot green chili, roasted gram, tomato and salt into a thick paste (chutney consistency) by adding water as needed.
  2. In a pan heat oil add mustard seed, when mustard seed stop to splatter. Add onion, break the dry chili with hand and add them.
  3. Cook until onion turns golden brown. Now add the ground paste and turmeric powder. Now add water as if needed and bring it to boil.
  4. Remove and the chutney is ready to be served.

NOTES:

  1. Goes well with Idli recipes and Dosai recipes



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