Question ID: 1000-14400-0-1-2-3
Recipe Description
Half a coconut. Remove the coconut meat from the shell and cut into pieces3 to 4 Garlic cloves. You can add garlic with the skin on3 to 4 Green chilies. You can add one or two more to have a spicy chutneyAbout 50 grams of Roasted Gram. Roasted gram is made from chickpeas and adds more taste to the chutney. Do not add more than 50 grams as this will supress the taste of coconutSalt to tasteAdd all these items together in a mixer grinder
Initially grind all ingredients together without adding any water. This will blend all ingredients together and also grind the coconut pieces without lumpsAdd water in small quantities and grind to reach the required consistencyDo not make a fine paste as this will spoil the taste. The chutney should be little grainy to the touch.Transfer the chutney from the mixer grinder to a metal pan. Do not use plastic as we will do tempering in the next step
Take about one tablespoon of cooking oil in a small frying pan and heat over medium flame.When the oil is heated, add a tablespoon of Mustard seeds mixed with broken black gram lentilsWhen the mustard seeds start to crack, add a bunch of curry leaves. Take care as adding green curry leaves to the hot oil will make it splatter.
Immediately pour the hot oil with other ingredients over the raw coconut chutney in the pan.Serve with hot Idlis and Dosai along with sambar
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
____________
Grind to Paste
Ingredients for Tempering
Pour Over Raw Chutney and Serve
Choices:
(A) What We're Going to Need
(B) Ulunthu Kali
(C) What You Need
(D) Onde Onde (Malaysian Coconut Balls)
(C) What You Need