Tuesday, January 17, 2012

Horsegram & Coconut Chutney


Horsegram - 2 tbsps
Coconut Shavings - 1/2 cup
Thick Tamarind Extract - 1 tbsp
Dry Red Chillies - 5

Salt to taste
Oil - 1/2 tsp

For Seasoning:

Black Gram - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Asafoetida Powder - a pinch
Dry Red Chillies - 2
Oil- 1/2 tsp


  1. Dry roast horsegram on a medium flame until a nice aroma comes out.
  2. Heat 1/2 tsp oil in a wok, and fry dry red chillies until crisp.
  3. Blend roasted horsegram, dry red chillies, coconut shavings, tamarind extract and salt into a coarse paste using little water.
  4. Heat remaining 1/2 tsp oil in a wok, add black gram, mustard seeds, dry red chilli pieces, curry leaves.
  5. When mustard seeds start spluttering, add asafoetida powder and pour it over the chutney. Mix well.
  6. Serve with hot rice.


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