Friday, November 19, 2010
Coconut - Putnalu Chutney
Coconut pieces (either fresh or frozen) - if frozen, put it in microwave for a minute or so.
Green chillies go very well with the recipe but I had green chillies with no spicyness, so I aded little fried red chillies also. So vary the spicyness depending on what you have.
Chick pea dalia - Putnalu - a fistful or less may be
You can also add a little cashew for making the thick chutney if you like (Optional)
For tangyness - you can use either tamarind pulp or yogurt. I used one spoon of each (yogurt as well as tamarind pulp)
Salt to taste
Oil - 2 table spoons
Mustard seeds - 1 tea spoon
Cumin seeds - 1/2 tea spoon
Chana dal - 1 or 2 table spoons
Asafoetida - two pinches
Red chillies - upon your taste
Curry leaves - few
Method of preparation
Grind all the ingredients except tadka items. If needed, add some water while grinding. Do the tadka on stove and add all the ingredients under tadka. Add tadka to the grinded mixture and your chutney is ready.
The chutney can be accompanied with many items or tiffins like Dosa, Idli, utappam or upma etc. It can also be used as a side item with rice. We had the hot vegetable upma so here is our version of coconut chutney with upma photo.