Dry Coconut and Roasted Gram Chutney with Dry Red Chillies

Name: Dry Coconut and Roasted Gram Chutney with Dry Red Chillies
Total time: 300 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 cup Dry Coconut pieces; 1/2 cup Roasted Gram or Putana Daal; 1 tsp Salt; 1 tbsp Dry Tamarind or Pakki Imli; 2 dry Red Chillies; 1/2 tsp grated Ginger; FOR THE TEMPERING-; 2 tbsp Oil; 1 sprig Curry Leaves; 2-3 Dry Red Chillies; 1 tsp Black Mustard Seeds

ZMA @zesty5

#cookpadindia
#newrecipe
A lovely Chutney with Dry Coconut and Roasted Bengal Gram or Putana Dal as it's commonly known as along with Dry Red Chillies. I have used Dry Red Chillies instead of the fresh Green one's. That's the difference in this lovely-looking Chutney. That is why the colour also looks so inviting. It's a simple one that can be relished with South Indian Breakfast dishes like that of Idli, Dosa, Medu Vadas, Upma etc.
This also can be a wonderful dip for many a variety of Pakoras or Fritters as well.
An easy Chutney or Dip for many an important meals. It's absolutely amazing in taste and texture. The different flavours in this Chutney are just irresistible. This combo is absolutely amazing on any day. A perfect accompaniment to a wide variety of dishes.

A change from the routine Chutneys will surely be an instant hit. Everyone will love this and would ask for more whenever you make it. It's a delicious one by all means.
Enjoy Cooking with Zeen!

ZMA @zesty5

A change from the routine Chutneys will surely be an instant hit. Everyone will love this and would ask for more whenever you make it. It's a delicious one by all means.
Enjoy Cooking with Zeen!

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Ingredients

5 minutes

5-6 servings

1 cupDry Coconut pieces
1/2 cupRoasted Gram or Putana Daal
1 tspSalt
1 tbspDry Tamarind or Pakki Imli
2dry Red Chillies
1/2 tspgrated Ginger
FOR THE TEMPERING-
2 tbspOil
1 sprigCurry Leaves
2-3Dry Red Chillies
1 tspBlack Mustard Seeds

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Steps

5 minutes

1

Roast dal and Dry Coconut both until light golden. Grind all the ingredients listed. Use only minimal water. Do not make it watery.
2

Heat Oil. Next add the Mustard Seeds and the Curry Leaves along with the dry Red Chillies. Season the Chutney with this tempering. Mix well and serve.
3

A piece of Tamarind can also be used if desired. Lemon juice also can be used instead. Though it is good on it's own, it's totally upon one's choice and preference. Enjoy! Yum!

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Cooksnaps

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ZMA @zesty5

on March 03, 2023 08:44

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.