Red, Green & White !

NO, NO..not colours of Christmas, but the Coconut Chutneys our dear ‘S’ makes so efficiently..

 

the perfect Mallu that she is,  Chutney-making comes to her naturally and she has being very  kind  to share her absolutely tongue tingling recipes (and the secret formulae behind them) with us 😀

Here goes , with Love, from S :-

Coconut  Chutney – White

Ingredients

    • Coconut – grated – 1 cup
    • Small Onion – half (chopped)
    • Salt to taste.
    • Red Chilli – whole – 1 nos
    • Mustard seeds – ½ tsp
    • Curry leaves

 Preparation

Coarsely Grind Coconut, onions and Salt with a 2-3 tsp of water to form a lil thick paste.

Seasoning :  In a small kadai, heat on low fire, pour ½ tsp of oil, put to mustard seeds, let it crackle, once done, add Red chilly (whole – broken into pieces) and Curry leaves. Once they splutter, pour the chutney in the kadai. Mix it well. And remover from fire. Do not Boil or overheat the chutney.

Coconut  Chutney – Green

Ingredients:

    • Coconut – grated – 1 cup
    • Small Onion – half (chopped)
    • 2 Green chillies – roughly cut
    • Small piece of Ginger (optional)
    • Salt to taste.
    • Red Chilli – whole – 1 nos
    • Mustard seeds – ½ tsp
    • Curry leaves

 Preparation

Coarsely Grind Coconut, onions ,Salt,  2 Green chillies – roughly cut, Small piece of Ginger with a 2-3 tsp of water to form a lil thick paste.

Seasoning :  In a small kadai, heat on low fire, pour ½ tsp of oil, put to mustard seeds, let it crackle, once done, add Red chilly (whole – broken into pieces) and Curry leaves. Once they splutter, pour the chutney in the kadai. Mix it well. And remover from fire. Do not Boil or overheat the chutney.

 

Coconut  Chutney – Red

Ingredients:

    • Coconut – grated – 1 cup
    • Small Onion – half (chopped)
    • Red chilli powder – ½ tsp
    • Salt to taste
    • Red Chilli – whole – 1 nos
    • Mustard seeds – ½ tsp
    • Curry leaves

 Preparation

Coarsely Grind Coconut, onions ,Salt,  red chilli powder Ginger and 2-3 curry leaves with a 2-3 tsp of water to form a lil thick paste.

Seasoning :  In a small kadai, heat on low fire, pour ½ tsp of oil, put to mustard seeds, let it crackle, once done, add Red chilly (whole – broken into pieces) and Curry leaves. Once they splutter, pour the chutney in the kadai. Mix it well. And remover from fire. Do not Boil or overheat the chutney.

now get your Dosa / Idli ready and enjoy them wiht these tasty 2-minute preparations 🙂

-S

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About 3deviyaan

We are women...do we still need to explain ?
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