Skip to main content

Potato coins with cheese dip

Post a Comment

Coconut Chutney Recipe | Nariyal ki Chutney

Coconut Chutney | Nariyal Chutney

Coconut Chutney (नारियल की चटनी) is a popular chutney of South Indian cuisine. It is a perfect combination and most important accompaniment for idli, dosa and vada. It is a simple, basic and easy recipe. It can be flavored as per your preference. It is prepared by blending coconut, chana dal, green chilli and tempered with rai and curry leaves. The main and basic ingredient of this chutney is coconut. South Indian platter is incomplete without it.

There are many ways to prepare coconut chutney. You may add roasted chana dal, urad dal, some roasted peanuts with freshly grated coconut. Even you can add ginger, garlic and onion. You may add tamarind pulp or curd to give tangy flavor. Increase amount of green chilli, if you want some spicy coconut chutney. Add some coriander leaves to give a green color and an amazing flavor.

If fresh coconut is not available, desiccated coconut can be used. Soak desiccated coconut or shredded dry coconut for 5 minutes in warm water or milk before grinding so that it become soft and can be easily grinded into a smooth paste. Its tempering also has many variations. You may add cumin seeds, urad dal and asafoetida in tempering.

Coconut chutney goes well with idli, dosa, uttapam, vada and so many South Indian dishes. It can be served with poha or upma.

Try other chutney recipes:
Coriander chutney
Mint chutney

Coconut Chutney
Cuisine:   South Indian
Course:   Chutney
Prep. Time:   10 minutes
Cooking Time:   2 minutes
Serving:   4

Ingredients:

1 cup grated Coconut (fresh or desiccated)
1 tsp. grated Ginger
2 Green Chillies
1 tbsp. roasted Chana
¼ cup Curd
Salt

For Tempering-

½ tsp. Mustard Seeds or rai
4-5 Curry Leaves
1 dry red chilli
1 teaspoon Oil

Instructions:

If you are using desiccated coconut, Soak coconut for 5 minutes in warm water.
Take grated coconut in a grinder jar. Add roasted chana, ginger, green chilli and salt.


Add ½ cup water or as required the consistency. Grind into a smooth paste.
Open the jar, add curd and give a whip. If the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Transfer the chutney in a bowl.

Tempering-

In a tadka pan, heat oil on low to medium flame. Add rai and let them begin to crackle. Now add curry leaves and red chilli. When leaves become crispy, pour immediately on the chutney.
Enjoy the chutney with your favorite dish.

Tips:

  • If roasted chana is not available, you can roast some chana dal.
  • In place of curd, you can add some tamarind pulp or you can skip both.
  • Increase or decrease amount of green chilli as per your preference.
  • To give a green color, you may add coriander leaves.
  • You may skip ginger.
Labels:

Comments

Post a Comment

Popular posts from this blog

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...
1 comment
Read more

Cheese Stuffed Appe

Cheese Stuffed Appe | Cheesy Appam Cheese stuffed appe is a delicious, tempting and mouthwatering breakfast recipe. It’s a perfect breakfast option for cheese lover. It is easy to make and a unique variation of appe and of course a vegetarian recipe. Everyone likes appe so I thought to give a different variation to appe. The goodness of cheese makes them a perfect delight.  To make appe, a batter is made with rava, curd and eno and tempered with red chilli powder, curry leaves and rai. You will need an appe or paniyaram pan. Pour this batter in pan and cooked until the outer layer become crunchy and properly cooked from inside. You may add any vegetables that you like or available in your kitchen. This soft and spongy appe will give you a burst of flavors. Cheesy twist makes this recipe perfect to serve for guests. You can impress them with this delicious dish. You can serve this for breakfast, weekend parties, get together or as an evening snack. These cheesy appe can be served wi...
Post a Comment
Read more

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...
Post a Comment
Read more

Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook...
Post a Comment
Read more

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...
Post a Comment
Read more