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Green Chili Pepper and Coconut Chutney

1/2 cup grated fresh coconut
1 green chili pepper
1/2 cup butter milk or 2 tbs. yogurt
salt to taste
1 tsp. vegetable oil
1 tsp. mustard seeds
1 tsp. urad daal
1 sprig curry leaves



Put coconut, green chili pepper, butter milk, and salt into the blender and run for about 2 minutes(*1) with grind or blend setting.

Put the mixture above into a bowl and set aside.

Heat oil in a heavy saucepan with high heat, add mustard seeds and urad daal.

When mustard seeds pop, add curry leaves and put contents into the bowl of coconut mixture, and mix well.

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