Coconut Chutney
Serves 4
| Ingredients |
| 1 cup dalia |
Red or green chillies |
| 1/3 cup sesame seeds |
1 tbsp oil |
| 1/2 cup coconut |
Tamarind pulp |
| 2 tbsp chana dal |
1/2 tsp sugar or jaggery |
| 2 tbsp urad dal |
Pinch of hing |
| 1 1/2 tbsp methi seeds |
|
For Seasoning
| Ingredients |
| 1 tbsp oil |
Mustard seeds |
| Hing - a pinch |
Red chilli |
| Cumin seeds |
Curry leaves |
Method
- Fry all the ingredients (except the seasoning) in the oil in the order of daals, methi, sesame seeds, dalia, chilli, coconut.
- Remove from fire & grind with the tamarind pulp, sugar & salt.
- Add water according to the texture you need.
- Transfer the chutney into serving tray.
- Add the mustard & cumin seeds to the hot oil & when the mustard seeds pop, add hing, turn off the heat & add red chillies, curry leaves & add this to the chutney.
| Nutrient Composition Per Dish |
| MACRONUTRIENTS |
MICRONUTRIENTS
|
| Energy (Kcal) |
1512 |
Carotene (μg) |
170.8 |
| Protein (g) |
61.21 |
Vitamin C (mg) |
0.3 |
| Carbohydrate (g) |
136.23 |
Mg (mg) |
190.85 |
| Fat (g) |
80.15 |
Na (mg) |
50.78 |
| Fibre (g) |
9.78 |
K (mg) |
673.25 |
| Minerals (g) |
9.83 |
Mn (mg) |
1.86 |
| Calcium (mg) |
781.5 |
Zn (mg) |
6.69 |
| Phosphorus (mg) |
1591.65 |
Cr (mg) |
0.07 |
| Iron (mg) |
20.48 |
|
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