Tomato Coconut Chutney

Ingredients

Coconut grated: 2 cup

Tomato: 1

Dry red chilli: 4

Shallots: 4

Mustard seed: ¼ tsp

Oil: 1tbsp

Curry leaves: few

Salt: needed

Method of Preparation

In a pan heat oil and roast dry red chilli for half minute.

In a blender add the grated coconut, tomato, shallots and roasted red chilli.

Add needed water and blend to a smooth paste.

Heat the same oil and splutter mustard seeds, add curry leaves and then add the blended coconut mix.

If needed add little water as per your consistency. Add salt.

When it heats well, switch off the flame. Don’t allow the coconut mix to boil.

Serve with dosha or idli

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space