[ad_1]
Nariyal ki chutney recipe: Every breakfast in South India is special. But doSa, idli or vada If you talk about real taste with Kerala-style coconut chutney No match of It is easy to make at home, just keep in mind that every masala is fresh and fresh and is ground in the right way. Not only this, the temperature of the chutney also enhances the taste and fragrance. This sauce is not only wonderful in taste, but also your South Indian cuisine experience Perfect touch She gives Let’s know the easy step-by-step way to make it.
Prepare material-
- Grated coconut
- Green chilly
- Grated ginger
- Roasted gram dal
- Salt
- Water
- Yogurt (optional)
Other than this Tempering For:
- 1 teaspoon coconut oil
- ½ tsp rye (mustard seed)
- 1 dry red chili
- 1 small leaf curry (hard leaf)
- 4 teaspoons asafoetida (asfoatida)
Grind the content-
In a mixer Gramed coconut, roasted gram dal, green chillies, ginger and salt Add Now add half a cup of water to it Soft and thick paste Prepare If the sauce looks more thick, then add some more water and get the right consistance. If you sauce Crimi and smooth If you want to make, then you can add some curd after grinding the paste.
Check Consistency-
After mixing, take out the chutney in a bowl and check its consistency. It should be smooth, but slightly thick. If needed, add some water and mix well.
Prepare Tempering-
Now to bring the real taste of chutney Tempering Do Heat a small pan and in it 1 teaspoon coconut oil Add When the oil is hot ½ tsp rye Add and let it crackle. Pour again 1 dry red chili, 1 leaf curry and 4 teaspoons asafetidaFry it slightly for a few seconds, until the curry leaves become crisp and aromatic.
Mix Tempering in the sauce-
Pour the hot temporing directly on the sauce and mix well. This step Chutney Real Kerala Flavor Gives and increases its fragrance.
Serve chutney-
Yours Fresh and Aromatic Kerala Style Coconut Chutney Is ready This Slave, Idle, Wada or Business Serve with it immediately. If it is not possible to serve immediately, then it 6 hours in fridge Can be kept safe.
Take care of these things –
- Always Fresh coconut Use, so that the taste and fragrance of the chutney remains better.
- In Tempering Coconut oil and curry leaves Use, it brings the real Kerala touch of chutney.
- While grinding the chutney, add water slowly, so that there is complete control over the consistency.
- Curd by pouring the sauce Little crimi and light sour Get taste.
Creating Kerala Style Coconut Chutney is not as difficult as it seems. With a little attention and right steps you South indian taste Can enjoy This sauce is not only wonderful in taste, but your experience of your dasa, idli or vada Perfect South Indian Touch She gives
[ad_2]
