Dosas are incomplete without the condiments. In my family there is always a big demand for dosa along with coconut and tomato chutney. Although the coconut chutney which they serve in restaurants goes bad in a day the home made one remains fresh for 2-3 days when kept in refrigerator.
It's a simple process using fresh coconut or desiccated one. I prefer using fresh coconut as there is big difference in taste.
Ingredients-
Recipe-
Grind all ingredients except salt adding a little water
For Tempering-
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili
1/2 tsp hing/asafetida
Fresh curry leaves 8 to 10
1 tsp oil
Process-
Switch off the gas and pour the tempering over chutney. Add salt now, mix well and serve with dosa.
It's a simple process using fresh coconut or desiccated one. I prefer using fresh coconut as there is big difference in taste.
Ingredients-
- 1 cup fresh coconut cut into small pieces or 1 cup desiccated coconut
- 2 green chillies
- 2 garlic cloves
- 1 tsp aamchur poder
- 1tsp sugar
- Salt as per taste
Recipe-
Grind all ingredients except salt adding a little water
For Tempering-
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili
1/2 tsp hing/asafetida
Fresh curry leaves 8 to 10
1 tsp oil
Process-
- Heat oil in a small tempering/tadka pan and add mustard seeds
- Once it begins to crackle add urad dal and red chili.
- Finally add curry leaves and hing.
Switch off the gas and pour the tempering over chutney. Add salt now, mix well and serve with dosa.
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