Tomato coconut (thakkali thengai) chutney recipe
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Let see how to Cook authentic tamil food Tomato coconut (thakkali thengai) chutney recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Shredded coconut (thengai) - 1/2 cup
- Roasted gram (pottu kadalai paruppu) - 2 teaspoon (tsp.)
- Hot green chili - 5
- Tomato (Thakkali) - 2 cut into small pieces
- Onion (vengayam) - 1/4 cup cut into fine pieces
- Hot dry chili - 2
- Mustard (kadugu) seed - 1/2 teaspoon (tsp.)
- Turmeric (manjal podi) powder - 1/2 teaspoon (tsp.)
- Oil - 4 tablespoon (tbsp.)
- Salt - to taste
PREPARATION:
- Grind Shredded coconut (thengai), hot green chili, roasted gram, tomato and salt into a thick paste (chutney consistency) by adding water as needed.
- 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.
- 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.
- Remove and the chutney is ready to be served.
NOTES:
- Goes well with Idli recipes and Dosai recipes
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