Coriander Coconut Chutney[143]
4 WEDNESDAY MAY 2016
Ingredients
3 cups - Coriander leaves (wash and chop)
1 cup - Coconut (grated)
1/2 cup - Daalia
5 pcs - Dried red kashmiri chillies (remove seeds and cut into three parts)
2 pcs - Green chilies (cut into halves)
1 tsp (to taste) - Salt
1 cup -Water
Method
Mix everything together and blend it to a fine chutney.
Tempering (vaghar)
Ingredients
1 tsp - Salt
1 Tbsp - Oil
1 tsp - Mustard seeds [Rai]
1 Tbsp - Split bengal gram [Chana dal]
15 leaves - Curry leaves [Curry patta]
Method
Heat the oil in a very small pan [kadai]
Put the mustard seeds in it.
When it splutters add the split bengal gram and curry leaves.
Cook for sometime and add it to the chutney.
Storing : It stays well for atleast 3 days in the refrigerator.
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