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Coconut Chutney
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Features
Served as dip/chutney, suitable for vegetarians, south-Indian delicacy
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Ingredients (Click here for measurement conversion)
Dessicated Coconut - 1 cup
Urad Dal - 2 Tablespoons
Mustard Seeds - 1 teaspoon
Oil - 1 Tablespoon
Limdo leaves - 2
Plain Yogurt - 2 cups
Green Chilli - 1, finely chopped (Optional)
Coriander leaves - as needed, to garnish
Salt - to taste
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Method
Heat the oil in a small frying pan.
When the oil is hot add the urad dal.
Wait till it goes slightly red and add the mustard seeds and the limdo.
Once popped, take off the heat and leave aside.
Take a bowl and mix the rest of the ingredients together.
When mixed, add the stuff from the frying pan.
If the chutney is too sour, you can add sugar or sugar substitute to tone it down.
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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