Ingredients

Coconut – ½ (of whole coconut)

Dalia (roasted) – ½ cup

Ginger Paste – 2 tsp

Imli (seedless) – 6 g

Coriander leaves (chopped) – 1 tsp

Curry leaves – 5 pieces

Green Chili – 2 whole chili

Akha Pudina Leaves – ½ cup

Salt –1 TBS

Purified Water for grinding – As per requirement

Tadka

Coconut oil – 2 tsp

Mustard seeds –  1 tsp

Curry Leaves – 5 leaves

Yield (should not exeed) – 650 ml

Average Per head serving – 130 ml

 

Process :

1. Wash Curry leaves, dhania leaves, green chili and Ginger with purified water.

Mix all the ingredients and wet grind, adding water as per requirement.

Tadka:

  • Heat coconut oil till smoke point.
  • Stir in the mustard seeds.
  • When the mustard seeds is cracked and well cooked add the curry leaves.
  • Transfer the entire contents into the ground chutney. Stir well.
  • The Chutney is now ready to be served with rice noodles and idli.
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