South Indian Receipes, South Indian Recipes

VARIETY OF CHUTNEYS

COCONUT CHUTNEY
Ingredients
Fried Bengalgram dhal - 25 gm
Grated coconut - 25 gm
Green chillies - 2
Salt - to taste
Mustard - 1/4 tsp
Curry leaves - 4 leaves
Method of preparation
Soak the fried bengalgram dhal (Pottukadalai) in a little water
for some time. Grind with grated coconut, green chillies and salt.

Season with mustard and curry leaves.

This chutney can be serve with idli, dosai or chappathi.