Skip to main content

Coconut Chutney



INGREDIENTS:

Coconut Grated - 3/4 cup
Green Chillies - 6-8
Bunch of coriander leaves
Mint leaves
Hurgadle/Fried gram - 4tbsp
Mustard seeds - 1 tsp
Red chillies - 1-2
Urad dal - 1 tsp
Chana dal - 1 tsp
Pinch of Hing
oil - 1 tbsp
Curry leaves
Salt to taste

METHOD:

1. Blend Coconut, green chillies, fried gram, coriander & mint leaves, salt.
2. For seasoning heat oil in a pan, add mustard, pinch of hing, red chillies, curry leaves, urad dhal & chana dal.

cool myspace layouts


Labels:

Comments

Preety said…
this is my all time favorite..
December 22, 2008 at 9:59 AM
Lakshmi said…
kobbari chutney beda nnoke agutha? pic is superb..Happy New Year to you
January 8, 2009 at 2:37 AM
Padma Gopinath said…
Its my favourite too.. Thanks preety & lakshmi:)
January 12, 2009 at 7:34 AM
Post a Comment

Popular posts from this blog

Chicken 65

This is my favourite dish, i often prepare this as a side dish, it is very easy to prepare & gives restaurant taste... I got this wonderful recipe from "vahrehvah.com" , thanks to Mr. Vah Chef for sharing this recipe & video of preparation..!! INGREDIENTS: 1/2 tsp - Aji no moto(MSG) 2 lbs - Chicken-dark meat(boneless thigh meat) 1/2 - Bunch Coriander leaves-chopped 2 tsp - Cornflour 1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt 4-5 number Curry Leaves-chopped 1 - number Egg 1 tsp - Garlic-chopped 1/2 tsp - Ginger-chopped Red Chili Sauce - as reqd 2 tsp - Ginger/Garlic paste 4-5 number Green Chilli Oil to fry 2-3 drops Red color(Optional) Spring Onions to garnish METHOD: To make the fried chicken pieces:- 1. Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried.Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat a...
18 comments
Read more

Murg Malai Kabab

This wonderful recipe is from vahrehvah.com . Thanks to Mr. Vah Chef for sharing this recipe & video of preparation INGREDIENTS: 1 Lbs - Chicken breast 1 pinch - Cardamom powder 2 tbsp - Cheese 1 - Springs Coriander Leaves 1 tbsp - Corn flour 1 tbsp - Cream 1 tbsp - Curd 1 tsp - Ginger garlic paste 1-3 Green Chillies 1/4 tsp Meat tenderizer or raw papaya paste 1 tbsp - Oil 1 pinch - Pepper Powder 1 pinch - Salt METHOD: 1. Cut chicken breast to bite size pieces and dry them with paper towel and marinate with pepper powder, tenderizer and squeezed ginger garlic paste and keep in fridge for 30 min before adding to other marination 2. Second step is to make marination by making paste of mozzarella cheese, add curd ( thick ) or sour cream , cream corn flour, green chili and coriander paste, salt, oil, cardamom powder and mix well 3. Marinate the chicken with this marination and put in the fridge for another hr 4. Put on to skewer and put in the hottest possible setting on your oven ,if...
12 comments
Read more

Kadale kaalu usli

Ingredients: 1 cup Kadale KaaLu/Black Channa 3-4 Green Chillies 3-4 tbsp Grated Coconut 1/2 chopped Onion 1/2 tsp mustard seeds pinch of hing/asafoetida Curry leaves Coriander Leaves Lemon juice little Oil Salt Method: 1. Soak black channa over night in water and pressure cook them till they are soft & drain water and keep aside. 2. Heat a little oil in a pan add mustard seeds, curry leaves and a pinch of hing. 3. After the mustard seeds splutter, add in chopped green chillies and onions. Once the onions begin to turn golden brown, add in the cooked Channa and salt as per taste cook for few minutes. 4. Garnish it with grated coconut, coriander leaves and sprinkle lemon juice mix well and serve.
14 comments
Read more