Nov 3, 2009


Peanuts -- 2 teaspoons(or 10-15)
green chillies/red chillies -- 2-3 (according to taste)
coconut grated - 1 cup
Sesame seeds - 3/4 teaspoon
coconut oil- 1/2 teaspoon
salt to taste

for the Tempering

3/4 teaspoon mustard seeds
6 curry leaves
1 teaspoon oil

Heat oil and add peanuts and chillies. Once the peanuts are a bit brownish add sesame seeds. Be careful at this stage as the sesame seeds crackle almost immediately and fly around. Better cover the frying pan with a plate.

Mix this with the coconut and grind it to a smooth paste, using a little water.

Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves until the mustard seeds crackle.
Mix it with the chutney and serve.

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