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Tuesday, August 12, 2008

Kottambari Soppu Chutney

Ingredients:

1/2 cup grated Coconut

8-10 Coriander leaves/Kottambari soppu

Salt to taste

1-2 Green Chilly

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Add grated coconut, green chilly and coriander leaves to a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with Idli and dosas.

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