A wealthy, creamy coconut chutney that tastes much like your favourite South indian resort
Thick Coconut Chutney, popularly known as Getti Chutney, is a staple accompaniment in South indian food, mainly served with idli, dosa, vada, and other breakfast delights. The term "getti" refers back to the thick, dense texture of this chutney, that is richer and creamier than the standard coconut chutneys. Its clean coconut flavor, combined with slight spices and a flavorful tempering, makes it impossible to resist.
ingredients:
1 cup clean grated coconut
2 tablespoons roasted chana dal (dalia)
2 green chilies (modify to taste)
1-inch piece of ginger
1 small piece of tamarind (or half teaspoon tamarind paste)
Salt to flavor
Water as wished
For tempering:
1 tablespoon oil
1 teaspoon mustard seeds
1-2 dried red chilies
a few curry leaves
A pinch of asafoetida (hing)
commands:
Grind Chutney:
In a mixer, add grated coconut, roasted chana dal, inexperienced chilies, ginger, tamarind, and salt. Grind with little water to form a thick, coarse paste. keep away from including too much water to preserve the chutney dense.
prepare Tempering:
warmth oil in a small pan. add mustard seeds and allow them to splutter. upload dried purple chilies, curry leaves, and asafoetida. Sauté for a few seconds.
combine:
Pour the tempering over the floor coconut chutney and mix well.
Serve:
Serve thick coconut chutney with idli, dosa, or vada for an genuine resort-style flavor.
pointers:
Use fresh coconut for the fine flavor.
Roasted chana dal offers the chutney its thickness and nuttiness.
alter green chilies in step with your spice desire.
This Thick Coconut Chutney elevates any South indian meal with its rich texture and real flavor!
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