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Posts Tagged ‘dosa chutney’

TOMATO THAMBALI(Tomato Chutney)
Tomotoes are colourful and pulpy and it lends an excellent consistency and taste to the dishes. Here I have used the same in making a tasty chutney. This chutney is  orang-ish in colour.    This chutney is very relishing and it goes well with idlis and dosas and any other similar preparation and it is easy to prepare.
Ingredients:
Fresh coconut scrapings-1 cup,
tomato-1 medium,
green chillies-4,
salt to taste,
mustard-1tsp,
oil-2tsps and
curry leaves.
Method:

Cut the green chillies into halves. Cut the tomato into small pieces. Fry chillies and tomato together in oil  till the tomato is fully cooked and all water in it  gets evaporated. Grind the fried items along with coconut scrapings and salt to a smooth consistency using small quantity of water. Season  with oil, mustard seeds and curry leaves. As mentioned under coconut chutney, the consistency can be changed to suit individual taste by  adding /reducing the quantity of salt and chillies.

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NARLA THAMBALI(COCONUT CHUTNEY)

Coconut chutney is an excellent side dish for idli, dosa etc.  Dipping the idlis or dosas in chutneys makes it soft and yummilicious. Varities of chutneys can be prepared, a little innovation goes a lot in making this simple side dish into a fantastic item in the category of side dish. Today I am listing the coconut chutney which would be followed by the Tomato chutney. Try this out and keep watching!!
Ingredients:

Fresh coconut scrapings-1 cup,
Chana dal-1tsp,
Green chillies-3 nos,
mustard seeds-1tsp,
salt to taste,
tamarind-a very small piece,
oil-2 tsp and
a few curry leaves.

Method:

Fry chana dal and green chillies in little oil to light brown colour.
After that grind it along with coconut and tamarind by adding some water to get a smooth consistency.
Add salt.
Season  with oil ,mustard seeds and curry leaves. Consistency of the chutney can be altered to suit individual taste. But ensure that the quantity of salt and green chillies is suitably changed to get the required taste.

COCONUT CHUTNEY-A VARIATION
Ingredients:
coconut scrapings-1 cup,
tamarind-  a small piece,
salt to taste,
urad dal-1tsp,
methi(fenugreek)-a very few,
red chillies- 2,
oil -2tsps,
mustard seeds-1tsp and
curry leaves.
Method:
Fry urad dal,chillies and methi seeds in a little oil.
Soak tamarind in water.
Grind coconut scrapings, soaked tamarind,salt and the fried items together using little water.
Give  phannu(season)  with mustard seeds and curry leaves.
CHUTNEY- ANOTHER VARIATION
This chutney can be used as a side dish for dosa/idi as well as with meals.
Ingredients:
coconut scrapings-1 cup,
corriander leaves- a few ,
tamarind- a small piece,
oil-1tsp,
salt  to taste,
green chillies–2,
ginger-a small piece,
mustard seeds-1tsp and
curry leaves.
Method:
Soak tamarind in water.
Grind  all the items together except mustard seeds, curry leaves and oil, to a smooth consistency.
Add some water while grinding, to get a fluid consistency.
Give Phannu(season) with mustard seeds and curry leaves in oil.
NOTE:
The Chutney can also be ground to a thicker consistency.

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