Sukki Tambeli (Dry coconut chutney with curry leaves)
A popular chutney in Konkani cuisine, goes well as a side dish with with Rice / Idli / Dosa...
Serves: 2
You will need
6 tablespoon (60 g grated coconut)
1 spring curry leaves (or 6 nos)
1/2 teaspoon tamarind paste
3/4 teaspoon red chilli powder (or 4 dried red chillies)
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
1 tablespoon water
1 spring curry leaves (or 6 nos)
1/2 teaspoon tamarind paste
3/4 teaspoon red chilli powder (or 4 dried red chillies)
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
1 tablespoon water
Method
In an iron kadai, dry roast grated coconut on a low to medium heat till golden color and crisp (approximate roasting time 15 minutes). Add curry leaves and fry for 5 minutes. Switch off the heat.
Add red chilli powder, tamarind paste, salt to taste and coriander powder. Stir well continuously for 2 - 3 minutes.
Transfer the chutney ingredients into a mixer bowl and make a thick paste. Sprinkle 1 tablespoon water while making the chutney. It should be thick in consistency. Serve as a side dish with Rice / Idli / Dosa ....
Add red chilli powder, tamarind paste, salt to taste and coriander powder. Stir well continuously for 2 - 3 minutes.
Transfer the chutney ingredients into a mixer bowl and make a thick paste. Sprinkle 1 tablespoon water while making the chutney. It should be thick in consistency. Serve as a side dish with Rice / Idli / Dosa ....
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