Coconut Chutney
A must for any South Indian breakfast. Quick and easy to make, and with Coconuts being the in thing, no need to elaborate on their nutritional values !
Recipe
Grind together with water to form a thick paste
2 cups Coconuts
3 Thai Green chilies
1 inch ginger
1/2 cup roasted gram dal or roasted peanuts for texture
Optional – Also add 1 cup Cilantro
Temper the Chutney –
Hear 1 tbsp Coconut oil
Let splutter
1 tsp mustard
1 tsp Cumin or Jeera
2 Dried Red Chillies
Serve with Idli, Dosai, Upma, Pongal, Vadai or any breakfast. Use as a spread in a sandwich!
Nowadays, if a recipe says grind together, it is implies that it is in a food processor, no one would think of reaching for a grinding stone of yesteryears.
Pictured here is the Ammi, the traditional Indian grinding stone and roller. Similar to this is the Mexican Metate y Mano.
Apart from being an essential kitchen tool, as with most other traditional cooking equipment, it inadvertently doubled up as gym equipment and gave a the arms a good work out 🙃🙂!
How many of you have seen this ?
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