February 28, 2010

Coconut chutney

In the olden days, chutneys were ground with a mortar and pestle(ammikkal in tamil).But now, electric blenders have replaced the stone implements. Coconut and chili are grounded to a paste; then the wet paste is garnished with rest of the spices sauteed in oil. For best results use fresh coconut.

To grind:
1 cup grated coconut
1-2 Green chili
Salt to taste

For tempering:
1/2 tsp oil
1/4 tsp urad dal
1/2 tsp Mustard seeds
4-5 curry leaves
A pinch of asafoetida

1.Grind the coconut, green chilli and salt.Use required amount of water to get a paste consistence.
2.Heat oil. Once the oil is hot enough,add urad dal and mustard seeds. When it splutters,switch of the stove and add curry leaves and asafoetida.
3.Finally garnish the chutney with tempering.

NOTE:Serve as a side dish for dosa or idly.


mittu said...

neat presentation di :)

Madhuri said...

Wow. Dosa looks so perfect. nice presenstion and composition.