Deliciously quick & easy vegetarian/
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Another delicious chutney to be served with many Indian snacks.
Ingredients (Yields 2 cups) 3 tbsp. grated white coconut, roasted till golden brown 2 tbsp. canola oil 1 tsp mustard seeds 1 tbsp. split chickpeas (chana dal) 2 medium onion, chopped big 5-6 curry leaves, washed 3 stalks of coriander leaves, chopped big 1 inch ginger, minced 1 green chilli , chopped (reduce to 1/2 if you prefer less spicier) 3 medium ripe tomatoes, chopped medium sized Salt per preference Extra coriander leaves for garnishing Method Take a medium sized pot and heat the canola oil. Fry the mustard seeds and chana dal for a few minutes till the dal turns light brown. Add in the onion, curry leaves, coriander leaves, ginger and green chilli and fry for 3-5 minutes. Add in the salt. Then, add in the chopped tomatoes and roasted coconut and fry for a further 3-5 minutes on medium heat. Do not over fry the chutney. Leave it to cool and grind to form a smooth paste. Serve garnished with extra coriander leaves.
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Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind.
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September 2021
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