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Wednesday, April 21, 2010

Coconut chutney (B):

INGREDIENTS:

Roasted Bengal gram - 1/2 cup.
Grated coconut - 1 cup.
Red chilies - 2.
Juice of one lime.
Salt to taste.

METHOD:
Grind the first 3 ingredients to a coarse paste. Mix with salt and lime juice and serve. If desired, this chutney may be tempered with 2 tbsp oil, mustard seeds and curry leaves and little water to make it as a curry.

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