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Monday, February 06, 2012

Coconut Chutney | Thenga Chutney | Side dish for Dosas and Idlis

Coconut chutney is a very delicious combo with dosas or idlis.It requires no much explanations and stories to grind it in chutney form.If you love south Indian breakfast like idlis and dosas,then am sure you are familiar with this simple chutney too.If not,go ahead and give this a try !!

coconut 1/2 cup grated
green chillies 3-4
shallots 2
salt to taste
to temper
oil (preferably coconut oil )2 tsp
mustard seeds 1/2 tsp
dry red chilles  2
sliced shallots thin 2
curry leaves few


-Grind the shredded coconut,green chillies,shallots and salt to a paste that is not very fine.
Temper the chutney by heating oil in a pan,splutter mustard seeds.Followed by dry red chillies,curry leaves and sliced shallots and wait till shallots turn pinkish brown.
-Pour the chutney in the same pan at low flame.Wait till bubble appear at the sides,then switch off flame.Adjust salt if required.

* You should add salt lightly when grinding and adjust the salt finally to be on the safer side.

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