| COCONUT
CHUTNEY
Ingredients
|
Coconut
|
2 cups (finely chopped)
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Green chillies
|
10
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Ginger
|
A small piece
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Garlic
|
4 cloves
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Coriander leaves
|
˝ cup (chopped)
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Salt
|
1 teaspoon
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Procedure
- Add chopped coconut, green chillies, ginger, garlic, coriander
leaves, salt and grind to a fine paste.
- Add some water to the paste. Mix well.
- Chutney should be thick and fine.
A mouth-watering combination with Idli / Dosa / Bonda / Vada /
Pongal
PONGAL
Ingredients
|
Raw rice
|
2 cups
|
|
Green gram
|
1 cups
|
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Pepper
|
1 teaspoon
|
|
Jeera
|
1 teaspoon
|
|
Asafoetida
|
1 teaspoon
|
|
Ginger
|
one little piece
|
|
Curry leaves
|
4 – 5 pieces
|
|
Cashew
|
10 pieces
|
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Ghee
|
6 tablespoons
|
|
Salt
|
3 teaspoons
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Procedure:
- Boil rice and green gram together in a utensil.
- Fry cashew till golden brown in colour.
- Add asafoetida, chopped ginger, curry leaves, jeera, and pepper
and fry lightly.
- Add this mix to the rice mixture. Add salt to the boiling mix.
- Cook till water has evaporated. Stir well and add the ghee.
Serve hot with chutney / sambar. A nutritious breakfast item.
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