Ingredients:
Grated Coconut - 1 cup
Garlic - 8 cloves
Red Chillies - 4 (round vareity)
Tamrind Paste - 1 tsp
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Hing - a pinch
salt to taste
Method:
Heal 1 tsp of oil in a pan and saute the red chillies along with garlic for a minute. Add the coconut to the pan and fry till it turns golden brown. Let it cool and grind it to a paste along with tamrind paste and salt. Add little water, to make it a paste.
Heat oil in a seasoning laddle and add mustard seeds to it, when it splutters add asafodeita(hing) and pour it on top of the chutney.
This can be served with Idly or Dosa. (Especially for dosa that is made on the very day when the batter is prepared).
Grated Coconut - 1 cup
Garlic - 8 cloves
Red Chillies - 4 (round vareity)
Tamrind Paste - 1 tsp
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Hing - a pinch
salt to taste
Method:
Heal 1 tsp of oil in a pan and saute the red chillies along with garlic for a minute. Add the coconut to the pan and fry till it turns golden brown. Let it cool and grind it to a paste along with tamrind paste and salt. Add little water, to make it a paste.
Heat oil in a seasoning laddle and add mustard seeds to it, when it splutters add asafodeita(hing) and pour it on top of the chutney.
This can be served with Idly or Dosa. (Especially for dosa that is made on the very day when the batter is prepared).
1 comment:
Spicy dishes are worth tasting with mustard seeds.
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