Coconut Chutney Curry
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.
Coconut Chutney Curry
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.
Cooking Instructions
- 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.
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