Kristian from Dosa Deli joins Gizzi in the kitchen to share with us a simple South Indian coconut chutney recipe that you can whip up in no time! It is the perfect accompaniment to your dosa and a popular dish in South Indian households.
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RECIPE
INGREDIENTS:
DESSICATED COCONUT
PLAIN YOGHURT
(50/50 YOGHURT TO COCONUT)
1 TEASPOON BROWN MUSTARD SEEDS
A PINCH OF ASAFOETIDA
10 - 12 CURRY LEAVES
PINCH OF SALT
1 TBSP OF VEGETABLE OIL
METHOD:
MIX TOGETHER THE FINE DESSICATED COCONUT AND YOGHURT. FRY CURRY LEAVES IN A
LITTLE OIL UNTIL THEY STOP SPLUTTERING, KEEP MOVING IN THE PAN. ADD TO THE
COCONUT AND YOGURT. ADD SOME MORE OIL TO THE PAN IF NEEDED AND FRY THE
MUSTARD SEEDS AND ASAFOETIDA, THE MUSTARD SEEDS WILL POP AND TURN GREY
WHEN THEY ARE COOKED, TAKE THEM OFF THE HEAT IMMEDIATELY AND ADD THEM TO
THE COCONUT. MIX TOGETHER WITH SOME SALT TO TASTE.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
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Thanks to Dosa Deli and check them out:http://www.dosadeli.co.uk/ https://twitter.com/DosaDeli
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