Coconut & Groundnut chutney - Preparation time 10 mins
When you add roasted groundnut instead of roasted bengal gram (pottukadalai) this chutney will taste different and you surely like this. Two days before i tried this chutney and served with idli. It was really tasty i think i might also go well with Chapthi & Dosai.
Ingredients:-
Coconut - 1 cup (you can grate 1/2 coconut)
Garlic pods - 4
Roasted groundnut - 1 tbsp (10 to 15 groundnut)
Red chili - 4 or 5 (according to your taste)
Salt - to taste
Water - To grind the above ingredients
Mustard - 1/4 tsp
Sesame oil - 1 tsp
Urad dhal - 1/2 tsp
Preparation method:-
In a tawa dry roast the raw groundnuts till the raw smell goes of. It will start slightly bursting. Roast in low flame. Peel off the skin and keep.
In a mixer add roasted groundnut, coconut, garlic, salt, chili with required water. Grind this to paste. Transfer to serving bowl.
In a tawa add sesame oil, mustard to splutter, urad dhal to golden brown and garnish the chutney.
Experiences enriches and enjoy sharing... My favorite is cooking, My mom cooks very deliciously and varieties of vegetarian dishes which i missed after my marriage. My husband is a good foodie. He used to provide many suggestions and ideas in my cooking. He encouraged me to create blog and share my experience. If you love tasty food you can really be a great cook. Kitchen is the place where you can innovate your own ideas without any boundaries. Enjoy delicious south indian vegetarian recipes.
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