COCONUT - ROASTED BENGAL GRAM CHUTNEY | THENGAI THUVAYAL

Name: COCONUT - ROASTED BENGAL GRAM CHUTNEY | THENGAI THUVAYAL
Total time: 900 s
Yield: 4 to 5 servings
Cuisine: Indian
Ingredients: 1/2 cup Coconut; 1/4 cup Roasted bengal gram; 4-5 green chillies; 3 cloves Garlic (with skin); as per taste Salt; As required water; Few Curry leaves; 2 tsp Sesame oil; 1/4 tsp mustard seeds; 1/4 tsp Urad dal

Food Lover @cook_25192997

India

Note: In thick consistent, we can make it as a side dish for all tamarind used recipe, Rasam, variety rice.

In semi watery consistent, we used like chutney for idli, dosa.

It will also go perfectly with chapati.

Note: In thick consistent, we can make it as a side dish for all tamarind used recipe, Rasam, variety rice.

In semi watery consistent, we used like chutney for idli, dosa.

It will also go perfectly with chapati.

Food Lover @cook_25192997

India

Note: In thick consistent, we can make it as a side dish for all tamarind used recipe, Rasam, variety rice.

In semi watery consistent, we used like chutney for idli, dosa.

It will also go perfectly with chapati.

Note: In thick consistent, we can make it as a side dish for all tamarind used recipe, Rasam, variety rice.

In semi watery consistent, we used like chutney for idli, dosa.

It will also go perfectly with chapati.

Saved

Ingredients

15 mins.

4 to 5 servings

1/2 cupCoconut
1/4 cupRoasted bengal gram
4-5green chillies
3 clovesGarlic (with skin)
as per taste Salt
As required water
Few Curry leaves
2 tspSesame oil
1/4 tspmustard seeds
1/4 tspUrad dal

Saved

Steps

15 mins.

1

Grind coconut, bengal gram, chilli, salt, curry leaves, garlic into fine paste.
2

Now heat pan, add oil, mustard seed, urad dal, remaining curry leaves and add it into the chutney.
3

Enjoy with idli and sambhar
4

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