| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Shredded fresh coconut |
| 1/3 |
|
Coconut Burfi |
| 1 |
tb |
Peanut peeled; crushed |
| 4 |
|
Green chillies; (4 to 5) |
| 1/2 |
c |
Coriander leaves |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Oil |
| 1/4 |
ts |
Mustard seeds |
| 1/4 |
ts |
Cumin seeds |
| 4 |
|
Curry leaves finely chopped; (4 to 5) |
| 1 |
pn |
Asafoetida |
INSTRUCTIONS
FOR SEASONING
Grind all the ingredients (except those for seasoning) together.
Use a stone hand/electric grinder or mini grinder or a mixie, in that
order of preference.
Stone ground chutneys will always give a better flavour and texture.
Grind till smooth.
Heat oil and add the seasoning ingredients. Pour hot oil over the
chutney.
Mix gently.
Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
Making time : 20 minutes (excluding grinding time)
Makes : 1 1/2 cups
Shelf life : Best used same day.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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