Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, coconut chutney curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
By Dassana Amit Last Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli. Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds, dried red chili, hing & curry leaves.
Coconut Chutney Curry is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Coconut Chutney Curry is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have coconut chutney curry using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Chutney Curry:
- Get 1 cup Grated Coconut
- Get 3 Green Chillies
- Prepare 6 Small Shallots
- Take 1 piece Ginger
- Make ready 2 tbsp Coconut Oil
- Make ready 1/2 tsp Mustard Seeds
- Take 2 Dried Red Chillies
- Make ready 1 stick Curry Leaves
- Prepare 2 pinch Asafoetida Powder
- Get Salt
- Get Water
Simple and Delicious Recipes using appliances in the modern kitchen. Coconut Chutney is a classic South Indian side dish for breakfast dishes. Traditionally, we make coconut chutney with fresh coconut and some other spices or vegetables. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas Add curry leaves, stir and remove pan from heat.
Steps to make Coconut Chutney Curry:
- Grind grated coconut, green chillies, four small shallots & ginger by adding a little water.
- Heat a pan. Add the ground mixture into it. Do not boil!
- Heat coconut oil. Add mustard seeds. After one minute add dried chillies, chopped shallots & curry leaves. Saute.
- When the shallots turn brown, add asafoetida powder. Then add the sauteed ingredients to the chutney. Add salt to taste. Stir.
This is simple and basic coconut chutney which is staple in South Indian cuisine. You will notice the flavor difference. Don't forget to wash your curry leaves or wipe it clean using damp towel. Sri Lankan Sodhi (Coconut milk chutney) - This is a mildly spiced stew made of freshly extracted coconut milk. It goes very well with idiyappam, aapam or white rice.
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