Easiest Way to Make Speedy Fresh Coconut and Roasted Bengal Gram Chutney
Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to make a special dish, How to Make Super Quick Homemade Fresh Coconut and Roasted Bengal Gram Chutney. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Fresh Coconut and Roasted Bengal Gram Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fresh Coconut and Roasted Bengal Gram Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fresh Coconut and Roasted Bengal Gram Chutney is 7-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fresh Coconut and Roasted Bengal Gram Chutney estimated approx 5 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can cook Fresh Coconut and Roasted Bengal Gram Chutney using 11 ingredients and 3 steps. Here is how you can achieve it.
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A lovely Chutney with Fresh Coconut and roasted Bengal Gram or Putana Dal as it's commonly known as. It's a simple one that can be relished with South Indian Breakfast dishes like that of Idli, Dosa, Medu Vadas, Upma etc.
This also can be a wonderful dip for many a variety of Pakoras or Fritters as well.
An easy Chutney or Dip for many an important meals. It's absolutely amazing in taste and texture. The flavours of fresh Coconut and roasted Bengal Gram is just irresistible. They both make a great combo.
Enjoy Cooking with Zeen!
Ingredients and spices that need to be Prepare to make Fresh Coconut and Roasted Bengal Gram Chutney:
- 1/4 cup roasted Bengal Gram or Putana dal
- 1 1/2 cups Fresh Coconut pieces
- 1 tsp Salt
- 2 Green Chillies
- 1 small piece Ginger
- as needed Water
- FOR THE TEMPERING-
- 2 tbsp Oil
- 2-3 Dry Red Chillies
- 1 sprig Curry Leaves
- 1 tsp Black Mustard Seeds
Steps to make Fresh Coconut and Roasted Bengal Gram Chutney
- Roast dal and grind all the ingredients listed. Use only minimal water. Do not make it watery.
- Heat oil. Next add the mustard seeds and the curry leaves along with the dry red chillies. Season the chutney with this tempering. Mix well and serve.
- A piece of tamarind can also be used if desired. Lemon juice also can be used instead. Though it is good on it's own, it's totally upon one's choice and preference. Enjoy! Yum!
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