Vasu’s Coconut Chutney

Simple, and whipped up in a flash.

In India, and breakfast is all things South Indian, which means dosas, idlis … and today, adais for breakfast. I watched her deftly prepare the accompaniment, and here is the how.

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  • 1 cup freshly grated coconut
  • 1 pod garlic
  • bit of fresh ginger, one and a half times the size of the garlic pod
  • 4 sprigs coriander leaves, with stem
  • salt
  • 1/4 tsp tamarind

Blend all of the above together into a thick paste.

Tarka : In a teaspoon (or a bit more) of hot oil, sputter jeera seeds, mustard and a few curry leaves and pour over the ground mixture.

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2 thoughts on “Vasu’s Coconut Chutney

    1. You don’t cook it – the only cooking is the sputtering of the garnish in oil. It can be refrigerated, max for a couple of days. Best made in smaller quantities and eaten freshly prepared. Enjoy.

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