Saturday, August 14, 2010

MINT AND COCONUT CHUTNEY










This is a traditional Kerala recipe which is used as a dip with Idli, Dosa, vada, Appam, Idiyappam, puttu etc.

INGREDIENTS:

Small Onions/shallots---- 1/2  of medium sized chopped or sliced.
Grated coconut--------       3 to 4 tbsp
Mint leaves ------------      a hand full
Green chilly --------------    2 small or to taste
Coconut oil  -------------     2 tsp
Mustard seed ----------     1/4 tsp
Urad dal -----------------     1/4 tsp
Channa dal -------------      1/4 tsp
Dried red chilly ---------     1 or 2
curry leaves
Salt as needed.


METHOD:
  1. Heat a tsp of oil in a pan  & saute the small onions & green chillies till it is half cooked.Then add the mint leaves .
  2. Switch off the flame & add grated coconut .Stir and then grind it to smooth paste  .
  3.  Transfer this to a bowl.
  4. Next do the tempering. For this, add a tsp of oil in pan. Then splutter the mustard seeds. Then add channa dal, dried red chilly, urad dal and curry leaves.
  5. Now pour the tempering in to the chutney.

1 comment:

  1. 3 Studies SHOW How Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually burn fat by eating coconut fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete

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