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Title: Thengai Chutney ( Coconut Chutney) Categories: Indian Yield: 6 Servings ---To Grind--- 1/2 Coconut; grated 5 Green chilies Salt; to taste ---For Seasoning--- 1/2 ts Black mustard seeds 1 ts Black gram dal 2 Red chiles 1 tb Oil Grind together coconut, green chilies and salt to a fine paste. Check consistency and add water, if needed. Heat oil and add mustard seeds, black gram dal and red chilies. When brown, pour over chutney. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary Feb 17, 1998 |