Coconut chutney can be made in many different ways, with different ingredients. To make the simple dry coconut chutney (chammanthi), you will need:
Grated coconut - 1 cups - serves 4
Ginger - peeled and chopped - 2 tbsp
Garlic - 2/3 cloves Chopped Onion - 1/2 cup
Green Chillies - 1
Dried Red chillies - 2
Salt - to taste
Method:
- Grind the ingredients to a smooth consistency in the mixer/grinder
You may also use shallots, which may be tastier and healthier
Serve with Dosa/ Idli/ Rice/ Kanji (Gruel)
Amma also has a lot of podis (powders) that she prepares and keeps. Groundnuts can be used to make chutney powder that can be served with Idli, Dosa, Chapathi, Rice and even bread.
To make the Groundnut Podi seen in the picture you will need: Groundnut - deskinned - 2 cups
Dried Curry leaves - 1/2 cup
Dried red chillies - 15 (or to taste)
Jeera (Cummin) seeds - 2 tbsp
Salt - to taste
Method:
- Roast the groundnuts, curry leaves, red chillies, and cummin seeds until groundnuts turn light golden brown
- Grind coarsely along with salt
- Store in air-tight glass container
This powder will last for a few weeks. You may also add fresh coriander leaves while grinding, if you intend to use the chutney powder instantly.
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