Difference between revisions of "Trinidadian Coconut Chutney"
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RealRecipes (talk | contribs) m (Text replace - "Category:Trinidadian cuisine" to "Category:Trinidad and Tobago cuisine") |
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* [[salt]] to taste | * [[salt]] to taste | ||
| − | == | + | == Procedures == |
# Heat some [[oil]] in a pan and add the dhals, [[curry leaf|curry leaves]], [[asafetida|hing]], [[fenugreek|methi]] and red chillies. | # Heat some [[oil]] in a pan and add the dhals, [[curry leaf|curry leaves]], [[asafetida|hing]], [[fenugreek|methi]] and red chillies. | ||
# Fry till done. | # Fry till done. | ||
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# Goes well with dosas, idli and plain [[rice]]. | # Goes well with dosas, idli and plain [[rice]]. | ||
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Chutney Recipes]] | [[Category:Chutney Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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[[Category:Asafetida Recipes]] | [[Category:Asafetida Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
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Latest revision as of 17:09, 11 July 2012
Ingredients
- 2 cups of fresh coconut, shredded
- 10 dry red chillies
- 1 sprig curry leaves
- a large pinch of hing (asoefetida)
- ½ tsp methi (fenugreek) seeds
- 2 tsp udad dhal
- 2 tsp channa dhal
- 1 small tomato
- salt to taste
