Coconut Chutney Along With Roasted Chana Dal: The Aromatic Side Dish

Do you like to have main course dishes without chutneys? I don’t. Whether it is some white fluffy idli or a wholesome crispy dosa, none of them is complete without this coconut chutney; this is a fresh version of Coconut Chutney along with the Roasted Chana Dal recipe. This chutney recipe from South-India would have you licking the fingers clean even after wiping each bit of it from your dish. With the twist of chana dal, the coconut chutney would leave the monotony & would optimize the taste & aroma of your coconut chutney. Decorate it with the curry leaves & serve the side dish with an idli or dosa, enjoy this new-found version of coconut chutney in your meals with dear ones. 

  • Total Time: 20m
  • Preparation Time: 10m
  • Calories: 139
  • Servings: 8

Ingredients for Coconut Chutney along with The Roasted Chana Dal:

  • Coconut - 1/2
  • red chilli - six
  • Asafoetida - one pinch
  • One handful split black gram
  • vegetable oil - four tbsp
  • roasted chana dal - 100 gm
  • mustard seeds - one pinch
  • curry leaves - one dash
  • Water - one cup

How to prepare Coconut Chutney along with The Roasted Chana Dal:

Step 1) Grate a coconut into a vessel. Place the roasted chana, red chillies and grated coconut in a mixer grinder. Into this, pour a little amount of water & grind it one more time. Pour more water alongside the salt, blend properly for the better consistency. Put the coconut chutney into a vessel & put beside.

Step 2) Place a saucepan over a moderate flame & heat vegetable oil into it. Once the oil is sufficiently hot drop asafoetida, mustard seeds & urad dal & allows them to temper for some secs. The tempering for chutney is made. Switch off the flame & pour it on the chutney. Stir one time & have fresh with crispy dosa or piping hot idlis.

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