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Saturday, May 17, 2014

Coconut Chutney For Tiffins



Ingredients :

  • 1 cup Coconut Pieces / Pachi Kobbari
  • 2 green Chillies
  • Enough Milk for chutney
  • 2 Gralic Cloves
  • Salt to taste
  • 10 to 12 Curry Leaves

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • Curry Leaves
  • 1 sp Oil

Preparation :

  • Grind all the ingredients of chutney  in a blender and keep aside.
  • Heat oil in a small frying pan add popu and fry.
  • Add fried popu to ground chutney and mix it well & serve.



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