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COCONUT CHUTNEY / KOBBARI CHUTNEY / THENGAAI CHUTNEY

Jul-16-2018
Shobha Keshwani
5 minutes
Prep Time
1 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT COCONUT CHUTNEY / KOBBARI CHUTNEY / THENGAAI CHUTNEY RECIPE

This is the chutney that goes well with almost all the South Indian snacks and tiffin items. Every home makes it with some minor changes to suit their taste buds.. Here is how I make it.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Blending
  • Condiments
  • Egg Free

Ingredients Serving: 2

  1. Coconut ..................1 cup (grated)
  2. Roasted gram dal .. 1/4 th cup
  3. Green chillies ......... 1-2
  4. Ginger .................. a small piece
  5. Salt to taste
  6. (For tempering:)
  7. Mustard seeds ......... 1 tsp
  8. Split urad dal ...........1/2 tsp
  9. Dry red chillies ....... 1-2 broken
  10. Curry leaves ............ 6-8
  11. Asafoetida ................. a pinch
  12. Oil .. 1 tbsp

Instructions

  1. Grind the coconut, chana dal, ginger, green chillies adding a little salt and water to grind it.
  2. Heat 1 tbsp. oil in a pan, fry all the ingredients and add the tempering to the chutney. This chutney is served with idli, dosa, wada, pongal, upma.(all the South Indian snacks)

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Hema Mallik
Jul-16-2018
Hema Mallik   Jul-16-2018

Thanks for sharing this recipe.

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