Skip to main content

Lobia Dip Recipe

Post a Comment

Coconut Chutney Recipe | Nariyal ki Chutney

Coconut Chutney | Nariyal Chutney

Coconut Chutney (नारियल की चटनी) is a popular chutney of South Indian cuisine. It is a perfect combination and most important accompaniment for idli, dosa and vada. It is a simple, basic and easy recipe. It can be flavored as per your preference. It is prepared by blending coconut, chana dal, green chilli and tempered with rai and curry leaves. The main and basic ingredient of this chutney is coconut. South Indian platter is incomplete without it.

There are many ways to prepare coconut chutney. You may add roasted chana dal, urad dal, some roasted peanuts with freshly grated coconut. Even you can add ginger, garlic and onion. You may add tamarind pulp or curd to give tangy flavor. Increase amount of green chilli, if you want some spicy coconut chutney. Add some coriander leaves to give a green color and an amazing flavor.

If fresh coconut is not available, desiccated coconut can be used. Soak desiccated coconut or shredded dry coconut for 5 minutes in warm water or milk before grinding so that it become soft and can be easily grinded into a smooth paste. Its tempering also has many variations. You may add cumin seeds, urad dal and asafoetida in tempering.

Coconut chutney goes well with idli, dosa, uttapam, vada and so many South Indian dishes. It can be served with poha or upma.

Try other chutney recipes:
Coriander chutney
Mint chutney

Coconut Chutney
Cuisine:   South Indian
Course:   Chutney
Prep. Time:   10 minutes
Cooking Time:   2 minutes
Serving:   4

Ingredients:

1 cup grated Coconut (fresh or desiccated)
1 tsp. grated Ginger
2 Green Chillies
1 tbsp. roasted Chana
¼ cup Curd
Salt

For Tempering-

½ tsp. Mustard Seeds or rai
4-5 Curry Leaves
1 dry red chilli
1 teaspoon Oil

Instructions:

If you are using desiccated coconut, Soak coconut for 5 minutes in warm water.
Take grated coconut in a grinder jar. Add roasted chana, ginger, green chilli and salt.


Add ½ cup water or as required the consistency. Grind into a smooth paste.
Open the jar, add curd and give a whip. If the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Transfer the chutney in a bowl.

Tempering-

In a tadka pan, heat oil on low to medium flame. Add rai and let them begin to crackle. Now add curry leaves and red chilli. When leaves become crispy, pour immediately on the chutney.
Enjoy the chutney with your favorite dish.

Tips:

  • If roasted chana is not available, you can roast some chana dal.
  • In place of curd, you can add some tamarind pulp or you can skip both.
  • Increase or decrease amount of green chilli as per your preference.
  • To give a green color, you may add coriander leaves.
  • You may skip ginger.
Labels:

Comments

Post a Comment

Popular posts from this blog

Gajar ka Achar

Gajar ka achar (Carrot Pickle) is a spicy, tangy condiment which is prepared with red carrots and spices in winter season. This can be served with parathas, dal or rice. This is an instant version of pickles. Canned or packed pickles have many preservatives so prepare them at home. This is really easy to make. This pickle stays good for about 4 -6 weeks if handled with moist free spoon. There are so many varieties of this pickle. You may add many kinds of vegetables like cauliflower, ginger, radish (mooli), turnip (Shalgam) or green chillies. Ingredients: 3 gajar (Carrots) 1 tablespoon Mustard oil 1 teaspoon Red Chilli Powder 1 teaspoon Salt 1/2 teaspoon Haldi (Turmeric Powder) 1 teaspoon Saunf (Fennel Seeds) 1 teaspoon Sarson (Mustard Seeds) Instructions: 1. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them. 2. Grind must...
Post a Comment
Read more

Garam Masala | Homemade Garam Masala

Garam Masala Powder A simple homemade garam masala ( गरम मसाला ) that is a mixture of ground spices, is more aromatic and fresh. Garam masala powder yields quite flavorful powder and an addition of even a small quantity brings good flavor in any dish. Garam masala is deeper in color, sweeter in taste and spicier. Whole spices are typically toasted, then ground down into a fine powder. Garam masala has medicinal property like boosting our immunity, promoting weight loss, aiding digestion, lowering blood sugar and lowering inflammation. The word garam means to “heat the body”. This warming property of spices helps to keep the body warm and actually helps in cold. Ingredients: 3 tsp.        Jeera (Cumin) 2 tbsp.      Sonth (Ginger Powder) 24 pieces  Kali Elaichi (Black Cardamom) 2 tbsp.       Kali Mirch (Black Pepper) 1 tbsp.       Laung (Clove) 5 pieces     Dalchini (Cinnamon) approx...
1 comment
Read more

Kala Chana Fry

Kala Chana Fry (काला चना फ्राई) is a healthy and breakfast recipe with less oil and less spice. It’s kind of chana salad made with black chana (black chickpea) and lots of vegetables. It is a vegan and gluten free recipe. It is easy to make and can be made within minutes if you have already boiled chana. To make kala chana fry, the only preparation required is to soak and boil kala chana and toss with vegetables. This recipe is not only simple to make but also great in taste, this dish is not just packed with flavors but also super healthy. It is great to be served to diabetic patient. Kala chana is rich in fibre and minerals. It lowers your cholesterol levels and helps to prevent constipation. It is a good option for those aspiring weight losses. Kala chana being a lentil is really great source of protein. So it is great for kids. Kala Chana fry can be served as a side dish or snack. It can be taken with paratha or alone.
Post a Comment
Read more

Burnt Garlic Chilli Rice

Easy to make Garlic Rice | Burnt garlic fried rice Burnt Garlic chilli rice also known as “Burnt garlic fried rice” is a popular, tempting and delectable Indo Chinese rice recipe. Garlic has an important role in Chinese dishes. You can’t imagine any Chinese recipe without garlic. The making of burnt garlic chilli rice is similar to fried rice. This dish will satisfy your weekend craving. It is an easy to make recipe and takes only 15 minutes if you have already cooked rice. To make burnt garlic chilli rice, cooked rice is sautéed with garlic, onion and veggies. Then it is flavored with vinegar and soya sauce. It’s method is similar to fried rice recipe. The most important tip in making fried rice is to use rice that has been previously cooked. Using previously cooked rice helps keep the dish from turning out wet or mushy. This dish is perfect for weekend lunch or dinner. If you want to make some light dish for dinner, you can choose this. Course:   Rice Cuisine:   Indo-Chinese...
1 comment
Read more

Gobhi Gajar aur Matar ka achar

Gobhi Gajar or Matar ka achar (Cauliflower carrot and peas pickle) is very popular winter special pickle of North India. This Punjabi style pickle is a delightful accompaniment to spice up your meal. This pickle is prepared by preserving gobhi, gajar or matar in mustard oil and spices. There are many different variations of this pickle like ‘gobhi gajar ka achar’, ‘gobhi gajar aur shalgam ka achar’ and ‘gobhi gajar aur adrak ka achar’. There are lots of delicious and spicy varieties. Here I have made gobhi, gajar aur matar ka achar. This can be served with paraths, puri, dal chawal or khichadi. So have a look on this recipe. Ingredients: 500 gm. Gobhi (Cauliflower) 500 gm. Gajar (Carrot) 1 cup Matar (Peas) 1 cup tablespoon Mustard oil 1 teaspoon Red Chilli Powder 2 tablespoon Salt 1 teaspoon Haldi (Turmeric Powder) 2 teaspoon Saunf (Fennel Seeds) 2 teaspoon Sarson (Mustard Seeds) ½ cup White vinegar Instructions: Rinse and chop the cauliflower to medium florets. ...
Post a Comment
Read more