coconut chutney |
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May 19th, 2004, 17:42
| #1 | |
| Member  Join Date: Jan 2004 Location: Bangalore
Posts: 99
| The coconut stuff that is served with idly is called chutney. And this is how it is made. You'll need to serve 2: 1. 6 table spoons of grated coconut 2. 3-4 tea spoons of bengal gram (channa dal): roasted 3. a bunch of corriander leaves: chopped finely (about 20- 25 grams should be ok) 4. 2-5 green chillies (depending on how "hot" you want it to be) 5. 1 teaspoon of mustard, 6. black gram 7. 2 red chillies 8. a pinch asafoetida powder 9. 2 table spoons of oil.. How to make: Grind items 1, 2, 3 and 4 until the mixture is uniform- not too fine, with a bit of water.. The mixture should Take the oil (9) in a small pan and heat until it is moderately hot and add 5, 6, 7 and 8... (the mustard will start jumping out, thats the best part of cooking I like.. ) until the grams turn red... Pour this into the ground mixture... Add salt to taste (1-1.5 teaspoons should be enough) Serve with hot idlies  Regards sK PS: Once you have made this please upload on to indiamike and we will all d/l it and taste it. PPS: Rest of the recepies... I'll ask my wife and then post it here.. | |
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Jun 1st, 2007, 06:03
| #2 | |
| Maha Guru Member  Join Date: Jun 2007 Location: Dallas, Texas USA
Posts: 554
| I made coconut chutney the other night but it wasn't creamy like I had in India. How does one make it creamy? | |
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Jun 1st, 2007, 07:05
| #3 | |
| mikeaholic (recovered)  Join Date: Aug 2005 Location: california
Posts: 1,190
| Use all fresh ingredients, including a milky coconut. (found in India, for instance) if you are in texas, add half and half?  | |
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Jun 1st, 2007, 13:11
| #4 | |
| back to my old ways  Join Date: Oct 2003 Location: Hyderabad
Posts: 1,508
| Nice one stormysky... The trick is to get the right consistency when you grind/mix the ingredients 1-4 ( by the way, we dont mix coriander leaves at home.. ). It may be a matter of personal preference too. I prefer a slightly rough consistency for the chutney. And if you have a choice, NEVER use electric mixers/blenders. The old-fashioned stone grinders are the best! You will never be able to match that quality. It is tedious work, but you will be well rewarded! and they taste much better too. More importantly you can stop at the exact point and have the right kind of chutney you need. We literally drink chutney at home when we have Dosa or Idli to accompany it ( or the other way ). To have some variety, sometimes we use red chillies intstead of green chillies in the main mix resulting in a lightly reddish chutney which has a slightly different taste as well. By the way, sometimes leftover chutneys can also be used to add a bit of thickness to some curries. By the way, here is a pic of the type of stone grinder i mentioned earlier...  | |
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Jun 1st, 2007, 13:16
| #5 | ||
| The Lusty Wanderer...  Join Date: May 2007 Location: <3
Posts: 7,673
| Quote:
Its requires fitness of an Athlete to be used properly..!! 
__________________ Food Enthusiasts of Delhi Follow us on Facebook for latest Updates -> FEDWalks Travelogue - Around India | ||
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Jun 1st, 2007, 13:22
| #6 | ||
| back to my old ways Join Date: Oct 2003 Location: Hyderabad
Posts: 1,508
| Quote:
 by the way we use the electric one at home - we also have a smaller version of the stone one - i volunteer to use it once in a while when i am in one of my rare fitness-conscious moods  | ||
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