The lip-smacking Coconut chutney with Spring Garlic is an ideal example of a tasty side dish. We all like snacks but we enjoy them, even more, when we have it along with a tasty chutney. Made with spring garlic, green chillies and grated coconuts this side dish recipe could be simply made at home & is best to have with utthappam, idli, medu vada or upma. This simple recipe could be prepared with just a few components & could be savoured on events or functions such as potluck, buffet or kitty party. This South Indian dish is much refreshing & is sure to woo your guests.
- Total Time: 20m
- Preparation Time: 10m
- Calories: 171
- Servings: 10
Ingredients for Coconut Chutney with Spring Garlic:
- grated coconut - one
- removed spring garlic - three stem
- green chilli - three
- salt as per requirement
For Tempering:
- mustard seeds - 1/2 tsp
- urad dal - 1/2 tsp
- curry leaves - two
- Asafoetida - one pinch
- red chilli - two
- vegetable oil - two tbsp
How to prepare Coconut Chutney with Spring Garlic:
Step 1) begin by detaching the roots from the garlic. Take green chillies, grated coconut alongside spring garlic & drop it in a mixer grinder. Drop salt alongside water in it & grind the components together.
Step 2) For the amazing flavour, pour the coconut water into the same mix & grind the chutney once more time. Post this, put a vessel with oil in it on a moderate flame & drop mustard seeds into it. Allow the seeds to begin crackle & then drop asafoetida, red chillies, urad dal & curry leaves. Saute the components properly & allow them to cook till the urad dal becomes golden brown in colour.
Step 3) Now, pour this tadka on the ground coconut paste in a vessel. Have it alongside idli, utthappam, medu vada or upma.
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