Tuesday, 10 February 2015

Green Chilli Coconut Chutney (Dipping for thosai, vadai and idli)

This green chilli and coconut chutney is a basic culinary skill that should be mastered by all in their household. It is essential for Indians to serve chutney as a condiment for thosai, idli or flat-bread or even fried savory snack items. This type of chutney is considered to be fresh since not much of cooking is done on stove. Infact, raw and wholesome ingredients such as grated white coconut and green chillies are acting as a natural antiseptic promoter and the tempering ingredients will be able to enhance our digestive system. Therefore, it is always great to serve this fresh on the same day and you may even garnish the chutney with some coarsely chopped fresh cilantro or coriander leaves.


Green Chilli Coconut Chutney



Ingredients :

Grated fresh white coconut : 1/2 cup
Green chillies : 2 
Ginger : 1 1/2 inch piece
Roasted gram dal (Pottukadalai) : 1 tbsp
Asofetida : 2 pinches
Mustard seeds : 1/2 tsp
White urad dal: 1/2 tsp 
Dry red chilli : 1
Salt :  as needed



Method :

1. Grind the grated coconut, green chillies, small piece of ginger and roasted gram dal to a smooth paste by adding little water. The consistency has to be a bit loose but not watery and good enough for dipping. 

2. In a heated pan, pour two teaspoons of oil, start tempering the mustard seeds until you hear the crackling sound and then add urad dal. Fry the urad dal till golden brown and immediately add dry red chilli, asofetida and salt.

3. Pour the fried ingredients into the ground paste. Mix well and check whether the seasonings are perfect. If it is too thick, add water.

4. Serve this chutney with thosai, idli, pakora or any fried savory snack items. 



-Abby

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