Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, coconut - roasted bengal gram chutney | thengai thuvayal. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Now heat pan, add oil, mustard seed, urad dal, remaining curry leaves and add it into the chutney. Traditional South-Indian Coconut Chutney is the perfect accompaniment to idli and dosa. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more!
COCONUT - ROASTED BENGAL GRAM CHUTNEY
To begin with this recipe, we must first prepare a few components. You can have coconut - roasted bengal gram chutney | thengai thuvayal using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make COCONUT - ROASTED BENGAL GRAM CHUTNEY | THENGAI THUVAYAL:
- Make ready Coconut
- Make ready Roasted bengal gram
- Get green chillies
- Make ready Garlic (with skin)
- Get Salt
- Take water
- Take curry leaves
- Make ready Sesame oil
- Prepare mustard seeds
- Get Urad dal
Delicious coconut chutney which taste just like hotel coconut chutney. It is pure white and taste amazing with idli, dosa, upma or pongal. Peanut coconut chutney with red chillies and a hint of garlic flavour. Perfect side dish for idli, dosa and other south Indian chutneys.
Steps to make COCONUT - ROASTED BENGAL GRAM CHUTNEY | THENGAI THUVAYAL:
- Grind coconut, bengal gram, chilli, salt, curry leaves, garlic into fine paste.
- Now heat pan, add oil, mustard seed, urad dal, remaining curry leaves and add it into the chutney.
- Enjoy with idli and sambhar
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Peanut chutney without coconut is first peanut chutney that I made successfully. So I always make it that way. It is smooth and creamy that I at times have it as such too. Coconut chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies and coriander.
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