Coconut milk chutney | Thengai paal chutney-For Idiyappam Stringhoppers, Vellappam & Idli


Coconut milk chutney


Cuisine Style: Erode, Tiruppur, Kovai, Tamil Nadu, South india | Cooking Time: 10 minutes | To Serve: 3 | Type : Chutney, side dish | Take with :Idiyappam, Stringhoppers , Vellappam, Idly, Dosa

Ingredients

  • Coconut – 1 cup [Grated]
  • Green chilli – 1 or 2
  • Ginger – ½ tbsp [chopped]
  • Salt to taste

For seasoning

  • Oil – 1 tbsp
  • Mustard seeds – 1 tbsp
  • Curry leaves – 1 spring

Method

  • Add grated coconut, green chilli, ginger in a mixer jar grind well.
  • Add water then again grind well then drain.
  • Add salt mix well
  • Heat oil in a pan add mustard seeds, let it crackle then add curry leaves & cut off heat.
  • Add seasoned ingredients into coconut milk mixture mix well.
  • Serve immediately with Idiyappam[Stringhoppers], Vellappam or Idli

Thengai paal chutney-For Idiyappam StringhoppersThengai paal chutney-For Idiyappam Stringhoppers


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