Hot red chilli coconut chutney is slightly different from the normal
coconut chutney. Coconut blended with fiery hot red chillies and lentils
tempered with mustard, fresh curry leaves. This tastes extremely good
with hot steamed rice and a blob of ghee.
Ingredients
Method
Heat oil in a pan add chana daal, roast this till brown, add tamarind pieces, red chilly, sauté it and switch off the flame and add salt, grated coconut put all together in to the blender and make a paste.
For the tampering heat oil in a pan add mustard seeds, chana daal, urad daal, hing, curry leaves switch off the flame and pour the temparing on the top of the chutney.
Serve this with dosa, idly,
Ingredients
- Red chilly 50 g
- Chana daal 1 ts
- Oil 1 tb
- Tamarind pieces 10 g
- Grated coconut 1 cup
- Salt
- Mustard seeds ¼ ts
- Urad daal ½ ts
- Chana daal ½ ts
- Hing pinch
- Curry leaves 2 sp
Method
Heat oil in a pan add chana daal, roast this till brown, add tamarind pieces, red chilly, sauté it and switch off the flame and add salt, grated coconut put all together in to the blender and make a paste.
For the tampering heat oil in a pan add mustard seeds, chana daal, urad daal, hing, curry leaves switch off the flame and pour the temparing on the top of the chutney.
Serve this with dosa, idly,