Wednesday, November 30, 2016

COCONUT -CORIANDER CHUTNEY

                           When  little droplets of rain hit the soil , it ignites all my senses. Though I always try to skip the deep fried stuff. Rain compels me to do some stuff. It was raining pretty heavy today . Undoubtedly I was craving for some bhajji.   And we love to accompany bhajji with some nice chutney. I was thinking what chutney suits best with it. I remembered the coconut coriander chutney which we got along with some frozen snack  box. I usually make bhajji at home.  Once for  a change my husband brought some frozen mirch bhajji . To my surprise they gave this yummy coconut coriander chutney  along with bhajji .  I tried to replicate that  chutney and to my surprise it turned out so yummy.  So, note down the ingredients and start cooking.



INGREDIENTS:
Shredded coconut               1 cup
Coriander leaves                 1 cup
Green chilies                       4(adjust)
Chana dal                            2 tsp
Ginger chopped                  1 tsp
Salt                                     as needed
Tamarind                            1/2 tbsp
Oil                                       2 tsp

FOR TEMPERING:
Oil                                     2 tbsp
Mustard seeds                   1 tsp
Urad dal                             1 tsp
Curry leaves                      3 no.
Chana dal                          1 tsp
Red chilly                          1
Asefotieda                         a pinch


 PROCEDURE:
1) Shred the coconut. Chop coriander leaves and set aside.
2) Add 1 tsp of oil. Then add the shredded coconut to it.
Saute for 1 minute until the coconut starts to change color.
Remove  and keep aside.












3) Add remaining oil. Then add the coriander leaves. Saute until the leaves starts to reduce in volume(1 min). Turn off cool down.

4) Now blend coconut, coriander, ginger, salt, green chilies , chana dal and  tamarind  into smooth texture.
5) In a pan add little oil. Add the mustard seeds let them splutter then add urad dal, chana dal, red chilies, asefotieda and curry leaves. Saute for 1 minute. Turn off flame.

OR
Simply grind all the ingredients directly without sauteing .

Add the tempering to the chutney.

Serve the chutney along with appetizers or idly or dosa.