It is a South Indian side dish, best to go with dosa, upma, idly or uttapam.
INGREDIENTS:
Chopped coconut (1 cup).
Roasted chickpeas (1/4 cup).
Tamarind paste (1/4 cup).
Salt to taste.
Garlic cloves (2-3).
Oil (4 Tsp).
Curry leaves (1 twig).
Mustard seeds (1 tsp).
Dried red chillies (2).
Cumin seeds (1 tsp).
PROCEDURE:
Heat about 3 tsp of oil in a pan and add dried red chillies, cumin seeds, garlic cloves, roasted chickpeas, chopped coconut and fry them well, add salt and saute till golden brown and off the flame and allow it to cool. Now grind them to fine paste by adding tamarind paste and little little water, and keep checking the consistency. Now as the paste is done, remove it in a serving bowl.
Heat oil in a pan pop in some mustard seeds and curry leaves, as they start popping off the flame and pour the above the paste in the serving bowl, this nothing but temparing the chutney.
Our chutney is ready to be served with upma, idli or dosa.
INGREDIENTS:
Chopped coconut (1 cup).
Roasted chickpeas (1/4 cup).
Tamarind paste (1/4 cup).Salt to taste.
Garlic cloves (2-3).
Oil (4 Tsp).
Curry leaves (1 twig).
Mustard seeds (1 tsp).
Dried red chillies (2).
Cumin seeds (1 tsp).
PROCEDURE:
Heat about 3 tsp of oil in a pan and add dried red chillies, cumin seeds, garlic cloves, roasted chickpeas, chopped coconut and fry them well, add salt and saute till golden brown and off the flame and allow it to cool. Now grind them to fine paste by adding tamarind paste and little little water, and keep checking the consistency. Now as the paste is done, remove it in a serving bowl.
Heat oil in a pan pop in some mustard seeds and curry leaves, as they start popping off the flame and pour the above the paste in the serving bowl, this nothing but temparing the chutney.
Our chutney is ready to be served with upma, idli or dosa.
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