Coconut chutney from Sivakala in the Buddha Garden kitchen

Description / Method: 
  1. Grind the coconut, chickpeas, garlic and chillies together and add 1 cup of water.
  2. Fry together the mustard seeds, ullundu, coriander leaves in the oil.
  3. Mix into the coconut paste and add salt to taste.

 

Ingredients: 

¼ kg roasted chickpeas

3 green chillie

5 cloves of garlic

50ml oil

1 teaspoon mustard seed

1 teaspoon ulundu

½ cup fresh coriander leaves

¼ cup fresh curry leaves

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