Parippu-Thenga Chutney
Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.
Ingredientsfor 2 servings
- 1 cup Bengal gram (Kadalaparippu)
- 1 cup Coconut — grated
- 6 nos Dry red chillies (Kollamulaku)
- Tamarind seedless (Puli)
- 1 tsp Mustard seeds
- 1 tsp Black gram (Uzhunnuparippu)
- Curry leaves A, a few
- Salt, to taste
- 2 tbsp Oil
Preparation
Step 1
Pour oil into a pan and heat it.
Step 2
Roast Bengal gram or chana dal and red chillies, till the colour changes slightly.
Step 3
Do not burn them.
Step 4
Allow it to cool.
Step 5
Grind together the above roasted items along with coconut, tamarind and salt.
Step 6
Set a pan over medium heat and pour in the oil.
Step 7
Let the mustard seeds crackle followed by black gram and curry leaves.
Step 8
Pour the above seasoning onto the chutney.
Step 9
Goes well with hot idlis or dosas.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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