As food bloggers, we are always taking pictures of our food. There are many posts that we want to post, many that are drafts and then there are pictures that were taken but never got written about! This would have been one of them!! I have been meaning to write this post for a while now but never got around to it!
Most South-Indian breakfasts are incomplete without the chutney/dip.The most common chutney is the coconut-ginger chutney. This is served with most dosas and idlis. It is also served with vadas, samosas, bhajias, fritter,dhoklas, upma, so on and so forth. It is very easy to make. I am bringing this to Throwback Thursday#22, Fiesta Friday # 103 and Saucy Saturdays. Angie's Fiesta Friday is being co-hosted by two of the very talented blogger friends, Sonal @ simplyvegetarian777 and Petra @ Food Eat Love.
Freshly grated coconut: 1 cup
Green chillies: 1-2 medium-sized
Ginger: 1/2 inch piece
Dried tamarind: dime-sized piece
Salt: to taste
Water: 1/2 cup
Coconut oil: 1/2 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 1 small sprig
Grind together all the ingredients listed above except the one under "for tempering", in a food processor or blender, until smooth as a paste.
Take it in a bowl.
Heat 1/2 tsp coconut oil on medium heat. Add mustard seeds.
Once the mustard seeds splutter, add the curry leaves. Turn off the flame .
Add the tempering to the chutney.
Serve with your choice of idli/dosa/ chapati, or even rice.
Cooking made easy:
Coconut-ginger chutney can be made in bulk and frozen for up-to 2 weeks. It stays fresh in the refrigerator up-to 4 days, after which the coconut turns rancid.
Frozen grated coconut can be used instead of freshly grated coconut. Just use warm water while grinding instead of cold water.
Tip for healthy living:
Coconut that was once believed to be the cause of increasing cholesterol, now has been believed to have several health benefits due to the presence of good fats in it.
Food for thought:
Faces that have charmed us the most escape us the soonest. Walter Scott