Ingredients:
Fresh grated coconut – 1 cup
Roasted peanuts – 2 tbsp
Green chilies – 3-4
Ginger – 1 tsp, chopped
Coriander leaves – 1 tbsp, chopped
Curry leaves – 3-4
Salt
For tempering (tadka):
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Asafetida a pinch
Cooking Procedure:
Grind the coconut, peanuts, green chilies, ginger, coriander leaves, curry leaves and salt to a fine paste. Add little water while grinding if required. For tempering, heat 2 tbsp of oil in a pan and add mustard seeds. When the mustard seeds splatter, add the cumin seeds. Remove the pan from heat and add the asafetida, till the oil is hot. Pour the tadka over the chutney. You can use this chutney with dosa, dhirde, appe and even sandwiches.
Fresh grated coconut – 1 cup
Roasted peanuts – 2 tbsp
Green chilies – 3-4
Ginger – 1 tsp, chopped
Coriander leaves – 1 tbsp, chopped
Curry leaves – 3-4
Salt
For tempering (tadka):
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Asafetida a pinch
Cooking Procedure:
Grind the coconut, peanuts, green chilies, ginger, coriander leaves, curry leaves and salt to a fine paste. Add little water while grinding if required. For tempering, heat 2 tbsp of oil in a pan and add mustard seeds. When the mustard seeds splatter, add the cumin seeds. Remove the pan from heat and add the asafetida, till the oil is hot. Pour the tadka over the chutney. You can use this chutney with dosa, dhirde, appe and even sandwiches.
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