Tomato Coconut Chutney
Tomato Coconut Chutney: This chutney contains the signature southern Indian flavors of coconut, yogurt, mustard seeds, and curry leaves. It comes together in a cinch and is refreshing on a hot summer day when tomatoes are in a full season.
Makes 2 cups
ingredients:
1 small or medium tomato
1 ½ cups fresh grated coconut
¼ plain yogurt
1 small serrano chili
½ tsp kosher salt, or to taste
For Tarka:
2 tbsp oil of your choice
¼ tsp black mustard seeds
1 sprig fresh curry leaves
1 tsp split urad dal
Method:
1) Start with processing the tomato, coconut, yogurt, chili, and salt in a food processor. Taste and adjust the salt accordingly. Transfer to a bowl and set aside.
2) Next prepare for Tarka by heating oil in a small skillet. When hot, add mustard seeds, curry leaves, and urad dal. Let it sizzle for a few minutes. Remove from the heat and set aside to cool.
3) Combine the yogurt tomato mixture with the mustard seeds curries leaf mixture. Mix and serve at room temperature.
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