coconut curd chutney , how to make coconut curd chutney
The recipe coconut curd chutney , how to make coconut curd chutney can be made in about 15 minutes. For 96 cents per serving, you get a side dish that serves 2. One serving contains 283 calories, 8g of protein, and 17g of fat. 156 people found this recipe to be flavorful and satisfying. A mixture of chana dal, water, hing, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Veg Recipes of India. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is outstanding. Coconut Chutney , How to make Coconut Chutney for Idli Dosa, coriander coconut chutney , how to make cilantro coconut chutney, and How to make Coconut Chutney / Thengai chutney with pottukadalai are very similar to this recipe.
Servings: 2
Preparation duration: 12 minutes
Cooking duration: 3 minutes
Ingredients:
4 tbsp roasted chana dal/ roasted husked bengal gram
1-2 dry red chilies
½ cup grated coconut, fresh/frozen
10-12 curry leaves
½ inch ginger, chopped
a pinch of asafoetida/hing
1 tsp mustard seeds/rai
1 tbsp oil
salt as required
5 to 6 tbsp water for grinding the chutney
4 tbsp yogurt/curd
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
in a bowl first whisk the yogurt till smooth.take the coconut, roasted chana dal, ginger, green chili and water in a chutney grinder. grind till the whole chutney mixture is smooth.mix the chutney with the whisked yogurt. season with salt and keep aside.heat oil in a small pan. first crackle the mustard seeds.then add the red chilies, curry leaves and asafoetida.fry for some seconds till the curry leaves start to become crisp. make sure the red chilies don't burn.pour the tempering into the chutney and stir.serve the coconut curd chutney immediately with idli, dosa, uttapam or medu vada.
Step by step:
1. in a bowl first whisk the yogurt till smooth.take the coconut, roasted chana dal, ginger, green chili and water in a chutney grinder. grind till the whole chutney mixture is smooth.mix the chutney with the whisked yogurt. season with salt and keep aside.heat oil in a small pan. first crackle the mustard seeds.then add the red chilies, curry leaves and asafoetida.fry for some seconds till the curry leaves start to become crisp. make sure the red chilies don't burn.pour the tempering into the chutney and stir.serve the coconut curd chutney immediately with idli, dosa, uttapam or medu vada.
Nutrition Information:
covered percent of daily need
