Coriander coconut chutney

Coriander coconut chutney

 
INGREDIENTS

• Green Coriander Leaves (Cilantro)-1 Bunch

• Fresh Coconut-1/2 Cup-Cut Into Pieces

• Green Chilli-2

• Cumin Seeds-1/2 tsp

• Salt-To Taste

• Lemon Juice-1-2 tsp

• Water-If Required

PROCEDURE
Clean and wash the coriander leaves. Cut fresh coconut into pieces. Wash green chili.Combine coriander leaves with green chili, coconut pieces, cumin seeds and salt in a blender. Blend until pureed.Scrape sides and repeat until all the coriander has been pureed. Add water if required.When perfectly smooth, taste and add more salt if desired. Transfer it to bowl.
Coriander-Coconut Chutney is ready. Serve immediately or keep tightly covered in refrigerator up to 2-3 days. Enjoy!!!

Rawa Idli & Coconut Chatni

Rawa Idli & Coconut Chutney

INGREDIENTS:

• 1 cup wheat sooji/rava (medium thick)

• 1/2 tea spn mustard seeds

• 1/2 tea spn grated and crushed ginger

• 2-3 finely chopped green chilies

• 1 tea spn chana daal

• 1/4 tea spn soda

• 3/4 cup grated carrot

• 1 tbl spn cashews(optional)

• 2-3 strands of coriander leaves

• 2 tbl spn grated coconut(fresh or frozen)

• 1 cup yogurt/curd

• 1-2 tbl spn oil

• Salt

PROCEDURE:
Roast sooji till a nice aroma comes out.
Heat oil and add mustard seeds. When they start popping, add ginger, green chilies, chana daal and fry for sometime. Switch off the heat and immediately add sooji, mix well.
Add salt, soda, carrot, coriander leaves, coconut, yogurt/curd and mix well. Leave it for around 30mins.
Grease an idli stand. Keep half cashew and then put the mixture on top (so that when the idlis are removed, the cashews can be seen on the top). Steam for around 12-15mins.
Serve hot.
Coconut chutney Ingredients:

• 1/2 coconut grated
• 1 tsp mustard seeds
• 1 tbsp urad daal (yellow lentil)
• 2 dry red chillies
• 5-6 curry leaves
• Salt to taste
• 2 tbsps oil

Preparation:

• Grind the coconut into a fine paste in the food processor.
• In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad dal. Fry till the red chillies turn dark in color.
• Remove from the fire and add to the coconut paste. Add salt to taste and serve.