CILANTRO COCONUT CHUTNEY

BY WHISKAFFAIR

Burst

Add fresh coconut, roasted Bengal gram, plain yogurt, green chilies, ginger, cilantro (packed), tamarind paste, and salt to a blender.

STEP 1

Add water and blend until smooth. Scrape the sides of the blender a few times while blending.

STEP 2

Heat oil. Add mustard seeds and white urad dal. Fry until the dal turns light brown in color. Keep stirring while frying.

STEP 3

Add dry red chilies (broken into small pieces), curry leaves, and asafoetida, and saute for 4-5 seconds.

STEP 4

Pour the tempering over the chutney and mix well. Serve!

STEP 5

Cilantro Coconut Chutney is ready!

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