Black gram coconut (ulunthu thengai) chutney recipe
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Let see how to Cook authentic tamil food Black gram coconut (ulunthu thengai) chutney recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Hot dry chili - 6
- Black gram (Ulunthu) - 1 and 1/2 teaspoon (tsp)
- Shredded coconut (thengai) - 1/4 cup
- Garlic (vellai poondu) - 5 cloves (optional)
- Tamarind (puli) - 1 small goose berry size
- Mustard seed (kadugu) - 1 teaspoon (tsp)
- Curry leaves (kariveppilllai) - 10 (optional)
- Oil - 4 tablespoon (tbsp)
- Salt - to taste
PREPARATION:
- Heat 2 table spoon of oil in a pan, add the hot dry chili by breaking them into small pieces, black gram (urad dal) and fry until the black gram dal turns into golden brown.
- Now add the garlic and coconut. Fry them until coconut turns golden brown. Now remove and cool the fried ingredients.
- Now grind to fried ingredients with tamarind and salt into thick paste (chutney consistency) by adding water as needed.
- In a pan heat 2 table of add mustard seed, when it stops spattering add the curry leaves and cook for 30 sec.
- Now add this to the ground chutney, mix well and serve.
NOTES:
- Goes well with Idli recipes, Dosai recipes, Pongal recipes
- Garlic and curry leaves are optional ingredients.
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