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The Vegetarian Curry Bible
Coconut Chutney
by Sunita
Coriander Chutney
by Sunita
This is a very common South Indian dish which serves as an
accompaniment
to an assortment of dishes from idlis and dosas to chitranna and vangi
bath. The taste of fresh coconut, curry leaves and hing, leaves behind
an intoxicating feeling on your tongue!
Ingredients
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1 bunch coriander leaves
2-3 tbsp coconut
2 green chillies
2-3 dry red chillies, roasted
A small piece ginger
2-3 garlic flakes
1 small onion
Juice of 1/2 a lemon
Salt to taste
Ingredients
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2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste
Method
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Blend all the above to a smooth paste adding a little water.
Can be refrigerated for about 1-2 days.
Method
1
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Heat some oil and add the dhals, curry leaves, hing, methi and red
chillies.
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4
5
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Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.
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