Tuesday, February 4, 2014

Thenga pottukadalai chutney

Thenga Pottukadalai chutney / Coconut, fried gram chutney is a common chutney in south. A best side dish for breakfast and dinner recipes.

An very easy to make with simple steps and less ingredients and of course the taste , gave this chutney a special place in our day-to-day life...


There are many variations of coconut chutney, and this is the one with the fried gram.

Ingredients:

Coconut - Half a cup (approx - 1/4 of a whole medium sized coconut)
Fried Gram / Pottu kadalai - 1 table spoon
Green Chili - 1 medium
salt- to taste

To Temper:

Oil - 1 tea spoon
mustard seeds - 1/4 tea spoon
urad dal-  1/4 tea spoon
curry leaves - a few

Preparation:

1. Wash and cut the coconut into cubes
2. In a blender / Mixer jar add the ingredients,close the lid.first, use the whipper/pulse twice or thrice.
3.Add some water to it and grind it to a fine paste.
5. Transfer to a bowl and temper with the items listed.


Ready to serve with hot Idlies, dosai, upma, pongal and chapati/poori


Notes: While making coconut chutney, never add water in the beginning itself, blend them with pulse / whipper options, then only add water and grind.
Spice levels are according to my preferred taste, you can increase the no of chilies as per your personal choice.

Linking this recipe to

South Indian cooking hosted by Nandoos Kitchen and organized by Anu













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Black and White Wednesday # 115 hosted by Siri  of cooking with Siri and conceptualized by Susan of The Well-Seasoned Cook and currently being organized by Cinzia of Cindystar

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy