Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut curry leaves chutney. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Coconut Curry Leaves Chutney is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Coconut Curry Leaves Chutney is something which I’ve loved my whole life. They’re fine and they look wonderful.
Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds, dried red chili, hing & curry leaves. The other varieties of coconut chutney are made with the addition of fried gram, chana dal, red chilies, shallots, garlic.
To get started with this recipe, we must prepare a few ingredients. You can cook coconut curry leaves chutney using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Curry Leaves Chutney:
- Prepare 1/2 cup chana dal roasted, daaliya, puttu
- Get 1 green chilli or as per spice level
- Take 1 inch ginger chopped
- Prepare 1 cup dessicated coconut
- Prepare 1 tbsp dried curry leaves
- Prepare 1.5 cup water or as the consistency required
- Take 1 tablespoon oil
- Get 1 teaspoon urad dal split black gram
- Get 1/2 teaspoon mustard seed rai
- Prepare 1/2 teaspoon cumin seed jeera
- Take 6 curry leaves
- Prepare 1 dry red chilli
- Make ready 1/4 teaspoon asafoetida hing
- Make ready to taste salt
Pour the seasoning mixture over the chutney. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more! Add curry leaves, stir and remove pan from heat. Pour tempering over the bowl of chutney, stir and serve this coconut.
Instructions to make Coconut Curry Leaves Chutney:
- In a mixer jar, grind roasted chanal dal with green chilli, ginger and salt to a fine powder.
- Add the dried curry leaves and desiccated coconut.(you can also use fresh curry leaves and fresh grated coconut -1/2 cup curry leaves and 1 coconut grated). Grind them together.
- Add water and grind to a smooth paste. Adjust water as per the consistency required. (some prefer a thick chutney and some prefer it to be thin). The coconut curry leaves chutney is ready. Remove it in a bowl.
- Prepare the tempering or tadka - Heat oil in a pan. Add urad dal and roast it till golden.
- Add the cumin seeds and mustard seeds and let they crackle.
- Add dried red chilli and asafoetida. Add curry leaves and saute for a minute.
- Pour the prepared tempering/Tadka on the chutney. Mix it well. The chutney is ready to serve.
Coconut curd chutney recipe - yet another variation to the coconut chutney. There are many different variations in making coconut chutney e.g. plain, with red chillies, with coriander leaves, with mint leaves, with garlic and so on. Coconut Chutney Coconut Curry Chutney Recipes Soup Recipes Indian Food Recipes Ethnic Recipes India Food Curry Leaves Tamarind. Methi chutney or menthi kura pachadi is delicious and tastes great with plain rice, roti or indian breakfasts like dosa, uttapam & paratha. Coconut Chutney - easy, versatile and full of bursting flavors.
So that is going to wrap this up with this exceptional food coconut curry leaves chutney recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
