Coco Chutney (Nariyal Chatni). Pickled and semi-spicy and / or bittersweet pasta made with coconut and tamarind pulp of Hindu origin. It can be used as an appetizer or salad for activities or family or friends gatherings; but generally it is a second dressing for other dishes.
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- 1 Ingredients
- 2 Preparation
- 3 Uses
- 4 See also
- 5 Sources
- 6 External links
- 1 cup grated coconut
- 1 teaspoon of urad dal (black beans or caritas)
- 3 Aji | hot peppers (change quantity according to your taste)
- 2 tablespoons of tamarind paste
- 1 tablespoon Yogurt | plain yogurt (cream)
- 1 tablespoon of oil
- Salt to taste
- Heat the oil over medium heat.
- Fry the coconut and the urad dal until the coconut is lightly brown (golden).
- Put it in a processor (blender, blender) together with the spices and grind it until it is somewhat thick, but homogeneous. Serve it.
Coconut Chutney is great as a side to Idli (steamed rice cakes), but can be spread on any cookie or fry. The coconut (Cocos nucifera) is a tropical fruit and originates from these regions of Southeast Asia, so it is in common use in almost all kitchens. See other recipes such as: Coconut and tomato chutney .
Note : Urad Dal are simply similar to our black beans or carita beans. In India it is sold in the form of whole grains or what we call parties; its use to our concepts could not be classified as either spice or grains, because as you can see here it does not soften but is used as a mealy binder.