CORIANDER AND COCONUT CHUTNEY
Coriander leaves 20gm
Ginger 1/2 inch
Roasted skinless channa 10gm
Yogurt 50gm
Salt to taste
Lime juice 15ml
Green chillies 1nos
TEMPERING -
Oil 10ml
Dry whole red chilli 1nos
Mustard seeds 1/4tspn
Curry leaves 6 to 8 nos
PREPARATION:
Remove the skin from the coconut. Grind together all the ingredients put in a bowl. To temper, heat oil, crackle mustard seeds, curry leaves and dry whole red chilli. Add to the chutney.
Serve as an accompaniment to wadas, bondas, dosas, idlis etc.
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