Main ingredients: coconut piece and split Bengal gram.

Prepare time: 10 minutes.

Coconut and Split Bengal gram Chutney

Coconut and Split Bengal gram Chutney

INGREDIENTS:

Coconut and Split Bengal gram Chutney items

Coconut and Split Bengal gram Chutney items

  1. 1 small coconut piece (chopped).
  2. 1 small cup split Bengal gram/chana dal/ pachi sanaga pappu
  3. 4-5 green chilies.
  4. Salt to taste.
  5. Very small tamarind piece.
  6. 1 tsp oil.

FOR TEMPERING:

  1. 1tsp oil.
  2. 1 dry red chilly. (split).
  3. 1 tsp cumin seeds/ jeera/ jeelakara.
  4. 1 tsp mustard seeds/ rai/ aavaalu.
  5. 1 tsp black gram (skin less)/ urad dal/ minappappu.
  6. 1 sprig curry leaves.

METHOD:

Preparation of Coconut and Split Bengal gram Chutney

Preparation of Coconut and Split Bengal gram Chutney

Preparation of Coconut and split Bengal gram Chutney

Preparation of Coconut and split Bengal gram Chutney

Preparation of Coconut and Split Bengal gram Chutney

Preparation of Coconut and Split Bengal gram Chutney

Preparation of coconut and Split Bengal gram Chutney

Preparation of coconut and Split Bengal gram Chutney

  1. Heat 1 tsp oil in a frying pan on low flame. Add split Bengal gram and green chilies and stir fry till the Bengal gram turn to light golden brown color.
  2. When cool, grind the roasted Bengal gram, green chilies, slat and chopped coconut with a little water to a course paste.
  3. Prepare the tempering by heating the oil in a pan, adding the split red chili, mustard seeds, cumin seeds and black gram and stir fry until they splutter.
  4. Now add curry leaves. Turn off flame and pour this tempering over the chutney and mix.

    Preparation of Coconut and Split Bengal gram Chutney

    Preparation of Coconut and Split Bengal gram Chutney

Serve with idlis or dosas.

SABITHA..

 

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