Coconut Curry Leaves Chutney
Coconut Curry Leaves Chutney

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut curry leaves chutney. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Coconut Curry Leaves Chutney is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Coconut Curry Leaves Chutney is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have coconut curry leaves chutney using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Curry Leaves Chutney:
  1. Get 1/2 cup chana dal roasted, daaliya, puttu
  2. Make ready 1 green chilli or as per spice level
  3. Make ready 1 inch ginger chopped
  4. Take 1 cup dessicated coconut
  5. Get 1 tbsp dried curry leaves
  6. Prepare 1.5 cup water or as the consistency required
  7. Take 1 tablespoon oil
  8. Make ready 1 teaspoon urad dal split black gram
  9. Take 1/2 teaspoon mustard seed rai
  10. Prepare 1/2 teaspoon cumin seed jeera
  11. Make ready 6 curry leaves
  12. Get 1 dry red chilli
  13. Make ready 1/4 teaspoon asafoetida hing
  14. Get to taste salt
Steps to make Coconut Curry Leaves Chutney:
  1. In a mixer jar, grind roasted chanal dal with green chilli, ginger and salt to a fine powder.
  2. 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.
  3. 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.
  4. Prepare the tempering or tadka - Heat oil in a pan. Add urad dal and roast it till golden.
  5. Add the cumin seeds and mustard seeds and let they crackle.
  6. Add dried red chilli and asafoetida. Add curry leaves and saute for a minute.
  7. Pour the prepared tempering/Tadka on the chutney. Mix it well. The chutney is ready to serve.

So that is going to wrap it up with this special food coconut curry leaves chutney recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!