GREEN COCONUT CHUTNEY

WHOLE COCONUT 

 COCONUT  

INGREDIENTS

1 cup grated coconut

2-3 cloves garlic 

3-4 green chilies

1 small onion

1/4 tsp jeera (cumin)

4 tsp putani (roasted gram)

a small piece tamarind soaked in water

a small handful coriander leaves

salt to taste

METHOD

Chop all the ingredients, mix with grated coconut, tamarind water and salt and grind to a paste.

Some  people like the chutney coarsely ground and some like it as a fine paste. The choice is yours.

Temper with mustard, chana dal (split bengal gram) and curry leaves.

MIXED VEGETABLE KURMA

INGREDIENTS

2 cups chopped vegetables like beans,carrot,green peas and potatoes. Do not peel the potatoes. Wash them well and chop along with the skin.
1/4 tsp jeera(cumin)
3/4 cloves(lavang)
1" piece cinnamon(dalchini)
1 tsp poppy seeds(khus khus)
2/3 green chiilies
2/3 cloves garlic
1" piece ginger
1 small onion
1/4th cup grated coconut
2tsp roasted gram(putana)
A handful of fresh coriander leaves
salt to taste

METHOD
Boil the vegetables along with a little salt and keep aside. In a drop of oil, fry the cloves,cinnamon,cumin and poppy seeds.Grind the above fried spices along with the other ingredients to a fine paste.
Add this paste to the boiled vegetables along with a pinch of turmeric and salt as per taste. Mix well.
Bring to a boil. When it just starts boiling , remove from flame.
This tastes well with rotis and puris.

The kurma should not be boiled too much after adding the ground masala. If boiled too much, the oil from the coconut gets separated.

NOTE

I have used very mild spices. If you like it spicy ,you can increase the quantity of ginger, garlic and green chilies as per your taste and flavour.