LET'S GET STARTED
YIELD
6
CUISINE
South Indian
TIME
15 min
COURSE
Entree
– In a blender or a mixer jar, add the coconut, roasted gram, green chilies, and salt.
– Without adding any water, grind the ingredients. It will be in a coarse consistency like below. As coconut contains a little moisture, grinding it without water helps to blend all the ingredients.
Step 3
– Now add water and grind it. And it will look like a blob as shown in the picture. (PS: If you want thick chutney/getti chutney, add one or two tbsps of water at this stage and grind it and take out the chutney from the jar.)
StepS 4-5
– Now add water and blend it nicely. – Transfer the chutney to a bowl and rinse the mixer jar with water and add it to the chutney and mix well. Adjust the water according to your consistency preference.
StepS 6-7
– Now in a separate tempering pan, heat the oil over medium heat. – When the oil is hot, add the mustard seeds, urad dal, chana dal, curry leaves, and hing.
StepS 8-9
– As the mustard seeds start to sputter, turn off the heat and add it to the chutney. Mix well. – Serve it with idli, dosa, upma, pongal, rava khichdi, semiya khichdi, vada, pakora, and many other dishes.
Hello all, I am Srividhya 👋 Vidhya's Vegetarian Kitchen is all about vegetarian and vegan food with unique and exciting recipes from all over the world.