Coconut Chutney Curry

Name: Coconut Chutney Curry
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Grated Coconut; 3 Green Chillies; 6 Small Shallots; 1 piece Ginger; 2 tbsp Coconut Oil; 1/2 tsp Mustard Seeds; 2 Dried Red Chillies; 1 stick Curry Leaves; 2 pinch Asafoetida Powder; Salt; Water

Pen Friend @cook_2939824

Planet Earth

This is used as a breakfast curry in some parts of India & it's easy to make. There are other types too, according to the ingredients used. You can grind the chickpeas along with the grated coconut or if you don't like the taste of chickpeas, avoid it. Be careful not to boil the mixture. Always keep on low flame. Eat with "Dosa" or "Idli" or any other Indian type breakfast you like.

Pen Friend @cook_2939824

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Ingredients

15 mins

4 servings

1 cupGrated Coconut
3Green Chillies
6Small Shallots
1 pieceGinger
2 tbspCoconut Oil
1/2 tspMustard Seeds
2Dried Red Chillies
1 stickCurry Leaves
2 pinchAsafoetida Powder
Salt
Water

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Steps

15 mins

1

Grind grated coconut, green chillies, four small shallots & ginger by adding a little water.
2

Heat a pan. Add the ground mixture into it. Do not boil!
3

Heat coconut oil. Add mustard seeds. After one minute add dried chillies, chopped shallots & curry leaves. Saute.
4

When the shallots turn brown, add asafoetida powder. Then add the sauteed ingredients to the chutney. Add salt to taste. Stir.