coconut garlic chutney , how to make coconut garlic chutney
Coconut garlic chutney , how to make coconut garlic chutney takes about 10 minutes from beginning to end. One portion of this dish contains around 5g of protein, 15g of fat, and a total of 218 calories. This recipe serves 2 and costs 81 cents per serving. 231 person have made this recipe and would make it again. A mixture of urad dal, chana dal, chilies, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Veg Recipes of India. With a spoonacular score of 81%, this dish is super. If you like this recipe, take a look at these similar recipes: garlic coconut chutney , how to make garlic coconut chutney, coriander coconut chutney , how to make cilantro coconut chutney, and Coconut Chutney , How to make Coconut Chutney for Idli Dosa.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
a pinch of asafoetida
2 tbsp roasted chana dal
1 to 2 green chilies, chopped
½ cup grated coconut, tightly packed, fresh or frozen
10-12 curry leaves
1 tbsp chopped coriander leaves
3-4 garlic cloves, chopped
1 tsp mustard seeds
1 tbsp oil
rock salt as required
1 tsp urad dal
½ cup water or as required
1-2 dry red chilies, kept whole or broken & deseeded
Equipment:
blender
frying pan
Cooking instruction summary:
first grind the coconut, roasted chana dal, green chilies, coriander leaves, garlic in a chutney grinder or blender with water.season the chutney with salt and keep aside.in a small pan, heat oil on a low flame.when the oil becomes hot, add the mustard seeds and urad dal.keep the flame low.let mustard seeds crackle and the urad dal get reddish brown.they will take almost the same time to get cooked.then add the dry red chilies, curry leaves and asafoetida.stir and fry till the curry leaves become crisp and the red chilies change color.pour the hot tempering in the prepared chutney.stir and then serve the garlic coconut chutney with idli, dosa, vadai or upma.
Step by step:
1. first grind the coconut, roasted chana dal, green chilies, coriander leaves, garlic in a chutney grinder or blender with water.season the chutney with salt and keep aside.in a small pan, heat oil on a low flame.when the oil becomes hot, add the mustard seeds and urad dal.keep the flame low.let mustard seeds crackle and the urad dal get reddish brown.they will take almost the same time to get cooked.then add the dry red chilies, curry leaves and asafoetida.stir and fry till the curry leaves become crisp and the red chilies change color.pour the hot tempering in the prepared chutney.stir and then serve the garlic coconut chutney with idli, dosa, vadai or upma.
Nutrition Information:
covered percent of daily need
