Ingredients for grinding
1cup chopped or grated coconut
1tsp chilli powder( adjust as per your taste, I use half paprika powder and 1/2 chilli powder to balance the heat still gives the chutney that beautiful pink tint)
Salt as per your taste
1tsp of shallot or onion
1 to2 curry leaves
Hot water as required
For tempering
1tbsp coconut/vegetable oil
1 tsp shallots/onion
1 or 2 dry whole chilli
1/4 tsp mustard seeds
Few curry leaves
Grind coconut and rest of the ingredients to a smooth thick paste
Transfer coconut paste into a bowl , add enough boiling water , don't make it too thin/runny
Heat a pan add oil followed by the tempering ingredients fry till deep brown add this to the chutney , mum says the chutney should not be transferred to the hot kadai and heated as it will split the coconut milk .
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