Coconut chutney (thengai chutney)


Ingredients:

Coconut – 1 cup (grated)

Hing - ¼ teaspoon

Green chilli – 1

Pottu kadalai (roasted channa dal) – ½ cup

Salt – ½ teaspoon

Tempering:

Oil – ½ teaspoon

Mustard seeds – ½ teaspoon




Method:

  1. Grind all ingredients with adequate water.
  2. Season mustard seeds in oil & add on top.
  3. Served with khichdy/idli/dosa/oothappam/pongal.

Tip:

For those with restrictions in coconut intake - Can use 1 cup of pottu kadalai & 1/2 cup grated coconut.




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