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Before you jump to Basic Coconut Chutney recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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A healthy environment for self esteem ought to provide acceptance. It will realize the other people see each other as worthy people that have a unique set of personality traits, skills, skills, and competencies making them special. Acceptance enables people to create relationships with other people, nevertheless maintain healthy boundaries of individuality within themselves.
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That comprehension and approval shouldn’t be based upon the condition that they must first conform to a prescribed standard of behaviour or conduct. That is unhealthy. Unconditional recognition and acceptance given in the form of support allows people to reach their ultimate potential.
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We hope you got insight from reading it, now let’s go back to basic coconut chutney recipe. To cook basic coconut chutney you need 15 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Basic Coconut Chutney:
- Take 1/4 cup roasted Chana dal
- Get 1/2 cup Coconut powder(freshly grated)
- Prepare 1 Green Chilli (or as per your taste)
- You need 1/4 teaspoon Black Salt
- Prepare 1/4 teaspoon Salt(or as per taste)
- You need 1/2 teaspoon roasted Cumin powder
- You need 1/2 teaspoon Fennel powder
- Provide 2 teaspoon Oil
- Prepare 1/2 teaspoon Mustard seeds
- Get 1/2 teaspoon Urad dal
- Prepare 3-4 Red Chillies
- Use 1 teaspoon Sesame Seeds
- You need 8-10 Curry leaves
- Provide 1 Lemon juice
- You need 1 pinch Asafoetida
Instructions to make Basic Coconut Chutney:
- Take ½ cup freshly grated coconut in a small grinder jar. - Add green chilli, chana dal & salt. After grinding check the taste and add some more salt if required.
- Add some water(2-3 tablespoons), you can even make coconut chutney thick by adding less water. - Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add more tablespoons of water. Now remove the chutney in a bowl with a spoon.
- At low flame, heat the oil in a small pan or a tadka pan, add ½ teaspoon mustard seeds and let them begin to crackle. - Once the mustard seeds begin to crackle, add urad dal (split and husked black gram). Now add ½ teaspoon cumin seeds, stir often and fry keeping the flame to a low.
- When the urad dal start becoming golden, cumin seeds will also crackle and get browned. - Now add 1 red chilli, curry leaves and asafoetida (hing).Fry the tempering for a couple of seconds till the curry leaves become crisp and the red chilli changes color.
- Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl. - Add lemon juice and mix.
- Serve with idly, dosa, uttapam or vada/pakoda.
- Note : You can even skip roasted chana dal if you don't have it and can use roasted Peanuts. Roasted chana dal is different from raw chana dal. Roasted chana dal directly edible dal.
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