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Coconut Chutney with Roasted Chana Dal

Coconut Chutney with Roasted Chana Dal recipe

Coconut Chutney with Roasted Chana Dal
Copyright Holder: HealthySite


1/2 coconut

6 red - chilli

1 pinch - asafoetida

1 handful split black gram

4 tablespoon - vegetable oil

100 gm - roasted chana dal

1 pinch - mustard seeds

1 dash - curry leaves

1 cup - water


> Grate the coconut in a bowl. Put the grated coconut, roasted chana, and red chilies into a mixer grinder. To this, add a small quantity of water and grind it once again. Add more water along with salt, blend well for a better consistency. Transfer the coconut chutney in a bowl and keep aside.

> Put a saucepan on medium flame and heat vegetable oil in it. When the oil is hot enough add mustard seeds, asafoetida and urad dal and let them temper for a few seconds. The tempering for the chutney is prepared. Swith off the flame and pour it over the chutney. Stir once and serve fresh with piping hot idlis or a crispy dosa.

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