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Before you jump to Coconut Curry Leaves Chutney recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Consuming Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to coconut curry leaves chutney recipe. You can cook coconut curry leaves chutney using 14 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Coconut Curry Leaves Chutney:
- Use 1/2 cup chana dal roasted, daaliya, puttu
- You need 1 green chilli or as per spice level
- Use 1 inch ginger chopped
- Take 1 cup dessicated coconut
- You need 1 tbsp dried curry leaves
- Take 1.5 cup water or as the consistency required
- Take 1 tablespoon oil
- Provide 1 teaspoon urad dal split black gram
- Provide 1/2 teaspoon mustard seed rai
- You need 1/2 teaspoon cumin seed jeera
- Take 6 curry leaves
- Get 1 dry red chilli
- Take 1/4 teaspoon asafoetida hing
- Use to taste salt
Steps to make Coconut Curry Leaves Chutney:
- In a mixer jar, grind roasted chanal dal with green chilli, ginger and salt to a fine powder.
- Add the dried curry leaves and desiccated coconut.(you can also use fresh curry leaves and fresh grated coconut -1/2 cup curry leaves and 1 coconut grated). Grind them together.
- Add water and grind to a smooth paste. Adjust water as per the consistency required. (some prefer a thick chutney and some prefer it to be thin). The coconut curry leaves chutney is ready. Remove it in a bowl.
- Prepare the tempering or tadka - Heat oil in a pan. Add urad dal and roast it till golden.
- Add the cumin seeds and mustard seeds and let they crackle.
- Add dried red chilli and asafoetida. Add curry leaves and saute for a minute.
- Pour the prepared tempering/Tadka on the chutney. Mix it well. The chutney is ready to serve.
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