Source: h p://www.vegrecipesofindia.com South Indian Coconut Curd Chutney Serve with Idli or Dosa (as in photo, recipe next page) Serves 2-3
Ingredients (Main)
• ½ cup grated coconut, fresh or frozen • 4 Tbsp roasted chana dal (roasted husked bengal gram), see photo • 4 Tbsp yogurt (curd) • ½ inch ginger, chopped • 1 or 2 green chilies, to taste • 5 - 6 Tbsp water for grinding the chutney • salt as required
Ingredients (Tempering)
• 10-12 curry leaves • 1 tsp mustard seeds (rai) • a pinch of asafoe da (hing), see photo • 1-2 dry red chilies • 1 Tbsp oil
Roasted Chana Dal
Instruc ons
• In a bowl first whisk the yogurt ll smooth. • Put the coconut, roasted chana dal, ginger, green chili and water in a chutney grinder. Grind un l the whole chutney mixture is smooth. • Mix the chutney with the whisked yogurt. Season with salt and keep aside. • Heat oil in a small pan. Crackle the mustard seeds. • Add the red chilies, curry leaves and asafoe da. • Fry for a few seconds un l the curry leaves start to become crisp. Make sure the red chilies don't burn. • Pour the tempering into the chutney and s r. • Serve the coconut curd chutney immediately with idli or dosa Cook: Malika Singh Side dish, vegetarian, healthy, inexpensive South Indian So Idli Idlis is a popular breakfast recipe in South India but now ge ng popular in other parts of India too. Serve the steaming hot idlis with coconut chutney. Makes 18-20 medium sized idlis
Ingredients
• Ready made wet ba er (see photo) • Oil • Chili powder or rai (op onal), can also be served plain with the chutney on previous page
Instruc ons
• Pour the ba er out in a large vessel, s r it, with a spoon. • Pour out into well oiled idli moulds as per the size of the moulds. • Once the idli moulds have been filled up with the ba er, fill the bo om of the idli utensil with 1 cup water, the last try of the idli moulds should not be immersed in the water. • Close the lid and let it cook. The idli vessel will whistle once its ready in 5 to 10 mins. • Let the idlis cool in the moulds, and once cool, scoop out. • The idli moulds should be well oiled so as for the idlis not to s ck. Cook: Malika Singh Snack or breakfast, vegetarian, vegan, inexpensive, easy to prepare