Wednesday, August 18, 2010


There are so many varieties in coconut chutneys. This one is very different chutney using onion and tomato for the tempering.

தேங்காய் மசாலா சட்னி


Shredded Cococnut-1
Tamarind- a small gooseberry size
Green chillies-6
Gram dal- 3 tbsp
Salt to taste
Finely chopped small onions- half cup
Finely chopped tomato- one cup
Finely chopped coriander leaves- 2 tbsp
Fennel seeds- half sp
Gingelly oil- 3 tbsp


Grind the coconut with the green chillies, tamarind and gram dal with enough salt to a coarse paste.
Heat a pan and pour the oil.
Add the fennel seeds and when they splutter add the onion and fry well.
Add the tomatoes with the coriander leaves.
Fry them until the tomatoes become soft ands the oil floats on top.
Pour this on the coconut chutney and mix well.
Tasty coconut chutney is ready for the break fast now!