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Coconut Chutney with Daal Recipe

Coconut Chutney with Daal is a popular Indian Pickles and Chutneys
Author :
 
On :
Thursday, 30 March, 2017
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For chutney:
  • 3/4 cup - Fresh grated Coconut
  • 1 tbsp - Channa dalia/putaani/hurigadale
  • 2 - 3 - Green chillies
  • 2 - 3 strands - Cilantro
  • 3 - 4 - Curry leaves
  • 1/4 tsp - Mustard Seeds
  • 1/2 tsp - Tamarind paste
  • 1/4 tsp - Sugar
  • 1 tsp - Turmeric powder
  • 2 tsp - Asafetida
  • Salt - as per taste
  • For Tempering:
  • 1 - 2 tsp - Ghee or oil
  • 1/4 tsp - Mustard Seeds
  • 3 - 4 - Curry leaves
  • How to Make Coconut Chutney with Daal:

    1. Grind coarsely all the ingredients for the chutney in a blender.
    2. Add just enough water to make a thick paste.
    3. Adjust salt and sugar according to taste.
    4. Heat oil or ghee and add mustard seeds and curry leaves and let it splutter.
    5. Add this to the paste.
    6. Serve with dosas, idlis, akki rottis, pakoras or any other snack of your choice.




     

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