COCONUT CHUTNEY

KOBBARI PACHHADI..COCONUT CHUTNEY


Grated raw coconut( pachhi kobbari koru)1 cup
(med sized kobbari is been scrapped)
Tamarind 1 to 2 tea spoons(paste)
Sugar one fourth of a teaspoon(optional)
Salt to taste

Seasoning:
Oil 3 tsp
Red chillies 2 nos
Green chillies 4 to 5 nos
You may have more gr chillies according to your taste.
Mustard seeds 1 tsp
Methi seeds1/2 half a spoon
Hing compulsorily a pinch

Method:
Place a small Kadai for seasoning on the Stove,add Oil and after heating add Mustard  seeds,Menthulu ,Red chillies ,Hing and Green chillies,and switch the stove off after it splutters.
Grind the seasoning along with tamarind paste first,add 2 to 3 spoons water if necessary.Then add the grated scrapped coconut ,salt  then grind it in to paste.Add a few spoons of water if it is to be thinned
Garnish with seasoning mustard seeds if needed.Very tasty enough goes well with Rice and Dosas.

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