Tuesday, May 10, 2016

Red Chilly Coconut Kaara Chutney


Coconut Oil - 1 tbsp
Urad Dhal -2 tbsp
Dry Red Chillies - 10 to 15 as like your spice level
Tamarind - 1 lemon size ,deseeded
Coconut - 1 cup
Water - as needed
Salt - as needed
Ginger - 2 inch piece

For Tadka :

Coconut Oil - 2 tbsp
Mustard Seeds - 1 tbsp
Urad Dhal - 2 tbsp
Curry Leaf - 1 sprig
Hing - 1/4 tsp

1.Take a pan and add oil , add urad dhal and roast till light brown ,then add tamarind and saute it a min.Be carefl not to burn the urad dhal.Add red chillies and saute it till its nice red color,don't let it change to brown color ,then chutney will turn to brown color.
If you are not sure that you will burn urad dhal or red chillies,try to roast them separately.First roast urad dhal and take it in a bowl , then roast tamarind , then red chillies so all are roasted uniformly .Let them cool.

2.Take all these in a blender along with ginger and coconut and grind them to a smooth paste by adding water.

3.Add salt as needed and take in it a serving bowl.

4.Then make a tempering of oil , mustard seeds , urad dhal , curry leaf and hing and pour it on top of the chutney and serve hot.

Serve this spicy chutney with Dosa or Idly.

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