Coconut, groundnut, onion & coriander leaves (Kothamali, thenkkai , verkadalai) chutney - Preparation time 10 mins
When i used groundnut along with coconut, coriander and small onion it tasted really very good than the roasted gram chutney. Since it made it little bit spicy with the green chili the chutney went well with crispy dosa roast.
The ingredients used coconut, coriander and green chili are fresh and raw so the taste will be unique.
Hope you will like the chutney when you try it.
Ingredients:-
Coconut - 1 cup (you can grate 1/2 coconut)
Small onion - 4
Green chili - 3 or 4 (according to your spice level)
Coriander - 1/2 bunch
Tamarind - little
Salt - to taste
Roasted groundnut - 1 tbsp or 15
Water - To grind the above ingredients
Mustard - 1/4 tsp
Sesame oil - 1 tsp
Urad dhal -1 tsp
Preparation method:-
In a mixer add roasted groundnut, green chili, onion, coconut, coriander, tamarind, salt and little water.
Grind this to coarse paste. Transfer to serving bowl.
In a tawa add sesame oil, mustard to splutter, urad dhal to golden brown and garnish the chutney.
When i used groundnut along with coconut, coriander and small onion it tasted really very good than the roasted gram chutney. Since it made it little bit spicy with the green chili the chutney went well with crispy dosa roast.
The ingredients used coconut, coriander and green chili are fresh and raw so the taste will be unique.
Ingredients:-
Coconut - 1 cup (you can grate 1/2 coconut)
Small onion - 4
Green chili - 3 or 4 (according to your spice level)
Coriander - 1/2 bunch
Tamarind - little
Salt - to taste
Roasted groundnut - 1 tbsp or 15
Water - To grind the above ingredients
Mustard - 1/4 tsp
Sesame oil - 1 tsp
Urad dhal -1 tsp
Preparation method:-
In a mixer add roasted groundnut, green chili, onion, coconut, coriander, tamarind, salt and little water.
Grind this to coarse paste. Transfer to serving bowl.
In a tawa add sesame oil, mustard to splutter, urad dhal to golden brown and garnish the chutney.
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