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Hotel-Style Coconut Chutney Recipe For A Flavorful Experience

Blend grated coconut, green chili, ginger, roasted chana dal, salt, and 3-4 tbsp water until smooth.

Grind Ingredients

Add 1-2 tbsp more water if the chutney is too thick.

Adjust Consistency

In a pan, heat oil and add mustard seeds until they splutter.

Heat Oil

Stir in cumin seeds, urad dal, curry leaves, red chilli, and asafoetida, fry until golden.

Add Spices

Pour the tempering over the chutney and mix well.

Combine

Enjoy with idli, dosa, vada, or pakoda.

Serve

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