Coconut-Hing chutney

Grated coconut     : 1 cup
hing/asafoetida     : 1/4 tspn + 1/8 tspn
green chilli            : 4 medium spicy
salt to taste

for tempering:
oil                    :1 tbspn + 1 tbspn
mustard seeds : 1 tspn
curry leaves    : few
channa dal      : 1/2 tspn
urad dal          : 1/2 tspn
red chilly        : 1(optional)

  • fry green chilly and 1/4th tspn hing in 1tbspn of oil and blend it along with freshly grated coconut and salt.
  • give tempering in the small skillet.
  • in about 1 tbspn oil add mustard seeds, add channa n urad dal ,then on low heat add curry leaves and 1/8th tspn hing.
  • stir and turn off the gas.
  • Pour this over the chutney . Serve with dosa and idli.

  • Prepare the tempering just before serving
Recipe Shared by: Sumangala Kasbekar

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