| Serves: 4
Cooking time (approx.): minute(s)
Style: South Indian Vegetarian
2 tablespoon(s) grated coconut
2 tablespoon(s) peanuts roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 small onion(s) chopped
1 teaspoon(s) mustard seeds
½ teaspoon(s) asafoetida powder
4 curry leaves
2 tablespoon(s) oil
salt to taste
- Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water.
- Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
- Heat the oil in a pan on medium level for about 2 minute(s) or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafoetida powder. Fry briefly and pour it on the chutney. Add salt to taste.
Serve at room temperature with: Potato and Corn Cake (Aloo Makai Tikki) or any other starters / snacks of your choice. |
