Coconut Lentil Chutney Food

COCONUT CHUTNEY

Coconut Chutney image

Indian coconut chutney to be served with dosa and idli (steamed rice and lentil cakes).

Provided by CARTHA

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

½ fresh whole coconut, drained and grated
½ cup plain yogurt
1 tablespoon vegetable oil
3 fresh red chili peppers, chopped
½ teaspoon mustard seed
¼ teaspoon cumin seeds

Steps:

Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.
Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 6.5 g, Cholesterol 0.9 mg, Fat 10.4 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 17.3 mg, Sugar 3.5 g

COCONUT CHUTNEY

Coconut Chutney image

Mildly spiced South Indian chutney made with coconut, roasted gram and cumin seeds

Provided by Archana Mundhe

Categories Chutney

Time 10m

Number Of Ingredients 14

Ingredients

¾ cup coconut fresh frozen (or unsweetened dry desiccated)
2 tablespoons split roasted chana daal (or roasted peanuts)
1 garlic clove (peeled )
1 to 2 green chili
½ teaspoon cumin seeds
½ teaspoon kosher salt
1 teaspoons sugar (optional)
⅓ cup water (add more as needed)
1 teaspoons fresh lemon juice
1 tablespoon oil
½ teaspoon mustard seeds
⅛ teaspoon asafetida (optional)
6 to 8 curry leaves (washed and pat dried)
1 dried red chili (optional for more spicy chutney)

Steps:

Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
Pour the tadka over the chutney and stir in.

Nutrition Facts : Calories 117 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Sodium 334 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

COCONUT-LENTIL CHUTNEY

Coconut-Lentil Chutney image

This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable.

Provided by Anu_N

Categories Chutneys

Time 10m

Yield 2 cups of chutney, 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 large coconut, grated
2 tablespoons bengal gram dal (split dried chickpeas) or 2 tablespoons channa dal (dried chickpeas)
3 green chilies
3/4 cup water
1 teaspoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon split Urad Dal (split black gram)
3 curry leaves

Steps:

In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
After it cools, grind it with grated coconut, green chillies and salt in a mixer.
Slowly add water while grinding.
The consistency of the mixture should be akin to that of ketchup.
Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
When the mustard sputters, add this to the ground coconut mixture.
Serve this chutney with idlis or dosas.

More about "coconut lentil chutney food"

COCONUT CURRY CHICKPEA-LENTIL DAL - SHARED APPETITE

This Coconut Curry Chickpea Lentil Dal with Cilantro Raisin Chutney will instantly become one of your favorite winter soups! I’ve made a very strong …
From sharedappetite.com
Estimated Reading Time 3 mins

Heat oil in a large soup pot over medium heat. Cook onions, stirring occasionally and seasoning with a generous pinch of Kosher salt, until softened, about 4-6 minutes. Add garlic and ginger, stirring frequently to prevent burning, about 1-2 minutes. Add curry powder and cayenne pepper and cook for 1 minute, stirring constantly.
Add soaked and drained chickpeas along with 5 cups of water, stirring to release any bits stuck to the bottom of the pot. Season generously with Kosher salt and bring to a simmer, at which time cover most of the pot with a lid (leaving a little bit of space for the steam to escape). Maintaining a gentle simmer , cook for 25 minutes-30 minutes.
Add coconut milk and lentils to the pot, seasoning again with Kosher salt. Return to a simmer and cook, partially covered again, until chickpeas are tender and the lentils have broken down to form a thickened broth, 30-35 minutes. Taste and season with more salt if needed.

See details

RED LENTIL COCONUT CURRY WITH CILANTRO CHUTNEY - THIS …

Make the chutney: Meanwhile, make the chutney using an immersion blender or standard blender to blend the reserved 1⁄4 cup diced …
From thismessisours.com
Reviews 4
Category Dinner
Cuisine Indian/Thai Fusion
Total Time 40 mins

Make the curry: Peel and dice the onion. Reserve 1⁄4 cup for the chutney and set aside; use the remaining portion for the curry. Peel and mince the garlic. Peel and mince the ginger and measure out 2 tablespoons. In a large skillet, heat the olive oil over medium- high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and kosher salt. Bring to a simmer and cook very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft (if not, cook a few minutes more until tender). Stir in the spinach along with 2 tablespoons coconut milk and cook until the leaves wilt. Taste and add additional kosher salt or coconut milk to taste.
Make the chutney: Meanwhile, make the chutney using an immersion blender or standard blender to blend the reserved 1⁄4 cup diced onion, cilantro, golden raisins, white wine vinegar, olive oil, kosher salt, and 1⁄4 cup water. Blend into a thick, smooth sauce.

See details

COCONUT CURRY LENTILS WITH CILANTRO CHUTNEY …

It’s food that wants to be your best friend, that wants to hold your hand and whisper kind words to you. Like these coconut curry lentils with …
From kaleandcaramel.com
Estimated Reading Time 7 mins

Make the curry: Peel and dice the onion. Reserve 1⁄4 cup for the chutney and set aside; use the remaining portion for the curry. Peel and mince the garlic. Peel and mince the ginger and measure out 2 tablespoons. In a large skillet, heat the olive oil over medium-high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and kosher salt. Bring to a simmer and cook very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft (if not, cook a few minutes more until tender). Stir in the spinach along with 2 tablespoons coconut milk and cook until the leaves wilt. Taste and add additional kosher salt or coconut milk to taste.
Make the chutney: Meanwhile, make the chutney using an immersion blender or standard blender to blend the reserved 1⁄4 cup diced onion, cilantro, golden raisins, white wine vinegar, olive oil, kosher salt, and 1⁄4 cup water. Blend into a thick, smooth sauce.

See details

COCONUT CHUTNEY RECIPE - SWASTHI'S RECIPES

From indianhealthyrecipes.com
Ratings 252
Calories 138 per serving
Category Breakfast

Basic chutney (hotel style) You can make so many variations to this basic coconut chutney like adding some mint, coriander leaves, garlic, lemon juice, tamarind, curry leaves etc.
Coriander coconut chutney. Most people love this one as it gets a unique flavor from the fresh coriander leaves used. Some restaurants use chana dal and urad dal both instead of fried gram to make this chutney.
Simple red chutney. This is a simple one which I at times make when I do not have green chilies. It is different from the kerala style red coconut chutney.
Mint coconut chutney. One of the best chutney to start your day as it ignites the digestive fire and keeps the digestion good for the whole day. This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bonda, vada, kathi rolls, wraps and even sandwiches.
Dried coconut chutney. This recipe uses dried coconut known as Copra. It is a great alternate to fresh coconut. There are many places where fresh coconut is not available.
Raw mango chutney with coconut. Made with fresh raw mango, coconut, chilies, garlic and other basic ingredients. This mango coconut chutney is great to enjoy with any paratha, roti, snacks or breakfasts.
Kobbari Carrot chutney. This can be made in 2 ways either by sautéing the carrots for a short time or using them raw. You can check the full recipe post of carrot chutney here.
Kobbari capsicum chutney. I make this whenever I am left with a piece of capsicum after using it in other recipes. The coconut chutney seen in this picture is made with green capsicum and coconut.

See details

COCONUT CURRY RED LENTIL STEW WITH CILANTRO LIME …

See details

CREAMY COCONUT LENTIL DHAL RECIPE | TILDA

Sprinkle over the curry powder and turmeric and fry for 1 minute. Heat the Sweet Potato, Chilli & Coconut Super Grains in the microwave for 1 minute and add to the pan with …
From tilda.com
Cuisine Indian
Servings 2

Heat the Sweet Potato, Chilli & Coconut Super Grains in the microwave for 1 minute and add to the pan with the drained lentils.

See details

DOSA CHUTNEY RECIPE | HOW TO MAKE COCONUT CHUTNEY ...

Instructions. firstly, in a blender take 1 cup coconut. also, add 1 tbsp roasted peanuts and 1 tbsp putani for hotel style texture. additionally, add 2 petals onion, 2 green chilli, …
From hebbarskitchen.com
Ratings 233
Servings 3
Cuisine South Indian
Category Chutney

See details

COCONUT CHUTNEY RECIPE - SUVIR SARAN | FOOD & WINE

In a small skillet, heat the vegetable oil. Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute. Add the cumin, peppercorns, asafetida, …
From foodandwine.com
Servings 1
Total Time 20 mins

In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeño, cilantro and mint and blend to a paste, stirring a few times.
In a small skillet, heat the vegetable oil. Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute. Add the cumin, peppercorns, asafetida, curry leaves and dried chile and cook until the curry leaves are crisp, about 30 seconds. Scrape the mixture into the blender and puree until smooth. Season the chutney with salt and serve.

See details

COCONUT CHUTNEY - ROTI N RICE - FOOD TO GLADDEN THE HEART

Coconut Chutney – a South Indian condiment made of coconut, chili peppers, and spices. A must-have with idli, thosai, and vadai. Very tasty! If you enjoy Indian food, you have …
From rotinrice.com
Cuisine Indian
Total Time 18 mins
Category Sauces, Side Dish
Calories 108 per serving

Combine cooked chana dhal, grated coconut, jalapeno pepper, ginger, salt, and water in a blender. Blend until smooth. Transfer to a bowl.
Heat vegetable oil in a small saucepan. Add dried chilies, curry leaves, urad dhal, mustard seeds, and cumin seeds followed by the asafeotida. Turn off stove when dried chilies and curry leaves turn crisp and mustard seeds start to pop.

See details

LENTIL FRITTERS WITH COCONUT CHUTNEY - CO-OP

To make the chutney, blitz the remaining chopped onion and ginger, the chillies, desiccated coconut, coconut milk, sugar and 200ml water until smooth. Add the lime juice, …
From coop.co.uk
Cuisine ['Sri Lankan']
Total Time 40 mins
Category ['Dinner']
Calories 627 per serving

Heat the 1 tbsp oil in a large pan and fry three-quarters of the onion and 2 tbsp of the grated ginger for 3-5 mins

See details

CREAMY COCONUT LENTIL CURRY - THE ENDLESS MEAL®

Instructions. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add …
From theendlessmeal.com
4.8/5 (429)
Calories 354 per serving
Category Dinner

Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

See details

HOTEL STYLE COCONUT CHUTNEY RECIPE, EASY COCONUT | VAH

Coconut chutney is one such natural and fresh raw food which taste incredibly fantastic when prepared with couple of right spices and ingredients. Coconut chutney made …
From vahrehvah.com
3.1/5 (16)
Total Time 5 mins
Servings 4
Calories 370 per serving

See details

PUDINA CHUTNEY RECIPE, PUDINA KOBBARI PACHADI | VAHREHVAH

Coconut chutney is one such natural and fresh raw food which taste incredibly fantastic when prepared with couple of right spices and ingredients. Coconut chutney made …
From vahrehvah.com
4.1/5 (7)
Total Time 3 mins
Servings 4
Calories 370 per serving

In the same pan, add little oil, green chilies and saute it for a min and add to above mixie jar and blend it.

See details

RED LENTIL COCONUT CURRY WITH CILANTRO CHUTNEY FROM PRETTY ...

Peel and mince the garlic. Peel and mince the ginger and measure out 2 tablespoons. In a large skillet, heat the olive oil over medium-high heat, then add the onion …
From 100daysofrealfood.com
Reviews 2
Category Dinner
Cuisine Indian
Total Time 40 mins

For the curry: Peel and dice the onion. Reserve 1/4 cup for the chutney and set aside; use the remaining portion for the curry. Peel and mince the garlic. Peel and mince the ginger and measure out 2 tablespoons.
In a large skillet, heat the olive oil over medium-high heat, then add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for 1 minute.
Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and kosher salt. Bring to a simmer and cook very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft (if not, cook a few minutes more until tender).

See details

COCONUT CHUTNEY, HOW TO MAKE COCONUT CHUTNEY (2 WAYS)

Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chillies and salt (as required) along with the curry …
From vegrecipesofindia.com
4.9/5 (48)
Calories 127 per serving
Category Side Dish

See details

COCONUT CHUTNEY - MY WAY TO COOK - DELICIOUS AND SIMPLE ...

Coconut Chutney is one of the most famous chutney in southern India. We always make this with Dosai(Rice & Lentil Crepes) and idli. Well both the dishes
From mywaytocook.com
5/5 (1)
Total Time 12 mins
Category Chutney
Calories 263 per serving

Mix coconut ,gram dal, green chili and ginger and grind it in mixer grinder. Add little water to make a fine paste.
For tempering, heat the oil in pan , add asafoetida , mustard seeds, red chilies and curry leaves.

See details

INDIAN INSPIRED COCONUT CHUTNEY WITH SUPERFOODS - HUNTER FOODS

Hunter’s Gourmet Beetroot Chips and Hunter Simply Cumin and Kashmiri Red Chilli Pappadums Petite Lentil Chips are light, crisp, healthy and so addictive. I have paired them with an Indian inspired Coconut Chutney made with some power packed organic superfoods. Served together this is such a winning combination. A perfect starter to wow your dinner guests! Chef …
From hunterfoods.com
Estimated Reading Time 2 mins

See details

DESICCATED COCONUT & LENTIL CHUTNEY (VEGAN & GLUTENFREE ...

Desiccated Coconut & Lentil Chutney This coconut chutney is a lighter and dairy free version of the traditional one. Desiccated coconut is cheap and easily available throughout the year locally eliminating the trouble of getting a fresh coconut or expensive, frozen grated coconut packs. Using split roasted gram helps add a creamy flavour. I have […]
From masalavegan.com
Estimated Reading Time 1 min

See details

COCONUT CURRY RED LENTIL STEW WITH CILANTRO LIME CHUTNEY ...

Add the tomatoes and their juices, coconut milk, broth, and lentils to the Dutch oven, and stir until combined. Increase the heat to high and bring to a boil, then reduce the heat to low and let simmer uncovered for 15- to 20 minutes or until the lentils are tender and cooked through. Be mindful of the cinnamon stick in the stew and move aside or discard before …
From carlyknowles.com
Estimated Reading Time 2 mins

See details

COCONUT CHUTNEY RECIPE | FOODCAZT | RECIPES | FOOD MAGAZINE

Heat oil in a Tadka Pan and add the mustard seeds. When the mustard seeds begin to splutter, add cumin seeds. When cumin seeds crackles, add red chilli powder and asafoetida. Saute for few seconds and immediately pour the tempering over Chutney. Mix well.
From foodcazt.com
Ratings 2
Servings 1
Cuisine Indian
Category Sides

See details

MASALA DOSA – COCONUT CHUTNEY – VEGETABLE SAMBAR ...

In a small pan, heat oil. Crackle the mustard seeds first. Then add the red chilies, asafoetida and curry leaves. Pour the whole tempering in the steaming hot sambar. Close with a lid so that the flavors infuse for about 5-6 minutes. Later stir and then serve the vegetable sambar with masala dosa.
From foodfoodonlyfood.wordpress.com
Servings 4
Total Time 10 hrs 45 mins
Estimated Reading Time 6 mins

See details

COCONUT CHUTNEY RECIPE | HOW TO MAKE QUICK COCONUT CHUTNEY ...

Coconut chutney recipe: a simple and easy to do chutney recipe, must with idli, dosa or dhokla. Chutney, a common name for Indian dip, is popular in many forms and served in many ways in different parts of India. Coriander chutney, coconut chutney, garlic chutney, mint (pudina) chutney, sweet and sour chutney are few of the most popular ones ...
From foodsandflavorsbyshilpi.com
Category Side Dish

See details

RED COCONUT CHUTNEY RECIPE » MAAYEKA

Red Coconut chutney recipe – A hot and tangy dip of roasted lentil,coconut and red chilies Red coconut chutney -In south Indian cuisine chutney and podi are very important part of the meal .Different types of chutnies are made to serve with snacks like idli , dosa and vadas .The most popular chutney from south India is undoubtedly coconut chutney,Red …
From maayeka.com
Cuisine South Indian Cuisine
Category Chutney /Dips, Condiments, Side Dish
Servings 8
Total Time 10 mins

See details

CHUTNEY AND COCONUT RED LENTIL SOUP ... - ONE GREEN PLANET

Add the diced tomatoes, coconut milk, broth, squash, and lentils, and mix. Cover the pot, bring to a boil, and then reduce to a simmer. Let cook for 30 minutes, or until the squash and lentils are ...
From onegreenplanet.org
Servings 6
Calories 368 per serving
Estimated Reading Time 1 min

See details

PUMPKIN & VEGETABLE SAMBAR SPICED LENTIL STEW WITH COCONUT ...

Pumpkin & Vegetable Sambar Spiced Lentil Stew With Coconut Chutney. Serves: 6 Prep Time: 25 Minutes Cooking Time: 1 Hour 1 Hour. Nutrition facts: 200 calories 20 grams fat. Rating: 5.0 /5 ( 1 voted ) Pin. Print. Ingredients. INGREDIENTS SAMBAR ; 300g Red lentils, soaked for 20 mins, drained; Coconut oil; 3 Shallots; 5 Dried red chillis, whole; 1/2 medium …
From zarskitchen.com
Reviews 1
Category Breakfast / Brunch
Servings 6
Total Time 1 hr 25 mins

See details

COCONUT LENTIL CURRY WITH ROASTED TUMERIC CAULIFLOWER AND ...

Add coconut oil to a deep heavy gauge skillet and cook onions for 2-3 minutes, add curry paste and cook 1 minute Add coconut milk, sugar, soy and lentils and green beans and simmer low for 5 minutes For the chutney, add coconut oil to a pan and saute the onions for 3 minutes, then add the rest of the ingredients and cook on a low heat for 8-10 minutes
From veganuary.com
Cuisine Vegan
Category Lunch
Servings 4

See details

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY ...

I can go on with a list of various chutney recipes and their variations prepared across India, but that would require a dedicated series of blog posts – therefore, I will defer. To those who are new to chutneys, these can be prepared with any of the following ingredients or their combinations – coconut, lentils, nuts, whole spices, coriander leaves, mint leaves …
From cookwithkushi.com
Ratings 5
Category Breakfast

See details

HOW TO MAKE TOMATO LENTIL CHUTNEY WITHOUT COCONUT - DELISHABLY

Step-by-Step Instructions and Images for Making Tomato Lentil Chutney. Heat oil in a deep-bottomed pan. Add the split chickpea lentils. Saute for 30 seconds. Add white lentils, curry leaves, and broken dry red chilies. Saute until both the lentils get golden brown. Add chopped tomatoes and hing powder.
From delishably.com
Estimated Reading Time 3 mins

See details

COCONUT CHUTNEY RECIPES

2021-07-19 · Coconut Chutney Recipe (Nariyal Chutney) Bhavana Patil. Coconut Chutney (Nariyal Chutney) made with fresh coconut, fried gram, green chilies, and tempered with mustard seeds, lentils, and curry leaves is one of the popular and must accompaniments for many South Indian dishes like Idli, Dosa, Paniyaram, etc. 5 from 1 vote. Print ...
From tfrecipes.com

See details

LENTIL DHAL WITH COCONUT CURRY CHUTNEY. - REAL RECIPES ...

Share Lentil Dhal with Coconut Curry Chutney. via browser; Comments. 3 Comments ; Post a comment ; mom93821 said; 27 Nov 2017 5:34 am; Thanks again Cherz – this is a delicious recipe for lentil lovers. Reply. cherz said; 28 Sep 2017 5:34 pm; There was a double up with this recipe on here and after the Jalna campaign closed many recipes were removed …
From mouthsofmums.com.au

See details

MILLET CRISPY DOSA RECIPE| JOWAR & LENTIL DOSA WITH ...

#milletdosa#foodfromhost#crispymilletdosa#coconutchutney#coconut#restaurantstylechutney#restaurantstylecoconutchutney#jowardosa#jowarthoordhaldosa#crispydosa...
From youtube.com

See details

COCONUT CURRY RED LENTIL STEW WITH CILANTRO LIME CHUTNEY ...

Two 13.5-ounce cans unsweetened full-fat coconut milk 4 cups vegetable broth 1 1/2 cups red lentils 1 large bunch spinach, de-stemmed and roughly chopped (about 3 cups) Melt the coconut oil or ghee in a Dutch oven or stockpot over medium heat. Add the onion and sauté until tender and translucent. Add the garlic, turmeric, cumin, black pepper ...
From splendidtable.org

See details

CURRIED RED LENTIL BOWLS WITH MINT CILANTRO CHUTNEY

Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook for 5-7 minutes, until softened and just beginning to brown. Stir in the ginger, garlic, and curry powder; cook for about 1 minute, until fragrant. Add the …
From helloglow.co

See details

RED LENTIL COCONUT CURRY WITH CILANTRO CHUTNEY | EDIBLE INDY

Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste and kosher salt. Bring to a simmer and cook very gently, just barely bubbling, for 10–15 minutes, until the lentils are soft (if not, cook a few minutes more until tender). Stir in the spinach along with 2 tablespoons coconut milk and cook until the leaves wilt. Taste and add …
From edibleindy.ediblecommunities.com

See details

WORLD BEST APPETIZER RECIPES: COCONUT-LENTIL CHUTNEY

Coconut-lentil Chutney Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins Ingredients. 1/2 large coconut, grated ; 2 tablespoons bengal gram dal (split dried chickpeas) or 2 tablespoons channa dal (dried chickpeas) 3 green chilies ; 3/4 cup water ; 1 teaspoon vegetable oil ; 1 teaspoon mustard seeds ; 1 teaspoon split urad dal (split black gram) 3 curry leaves ; …
From bestappetizer.blogspot.com

See details

COCONUT LENTIL CURRY AND COCONUT CHUTNEY | BURKLEHAGEN ...

Add mixture to simmering lentils along with coconut milk and salt. Simmer for 10 minutes, then remove from heat and serve over rice. 5. Coconut chutney—add half the coconut to food processor with jalapeno, salt, garlic and cilantro. pulse until combined. Add coconut and water until you reach desired consistency. 6. (Optional) serve curry over ...
From burklehagen.com

See details

COCONUT LENTIL CHUTNEY - TFRECIPES.COM

coconut-lentil chutney This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable.
From tfrecipes.com

See details

COCONUT-LENTIL CHUTNEY - 200,000+ FREE RECIPES & MEAL PLANS

This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it …
From recipefuel.com

See details

LENTIL BALLS WITH COCONUT CHUTNEY RECIPE | EAT SMARTER USA

The Lentil Balls with Coconut Chutney recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com

See details

FARM BOY™ COCONUT CURRY LENTIL SOUP (946 ML) - FARM BOY

> Prepared Foods > Soups > Farm Boy™ Coconut Curry Lentil Soup (946 ml) Farm Boy™ Coconut Curry Lentil Soup (946 ml) Nutritional Facts. 250 ml (1 cup) / 250 ml (1 cup), Calories 210 . Amount per Serving %DV. Fat 9g. 14%. Saturated Fat 7g. 35%. Trans Fat 0g. 0%. Cholesterol 0mg. 0%. Sodium 630mg. 26%. Carbohydrate 26g. 9%. Fibre 5g. 20%. Sugar …
From farmboy.ca

See details

CLASSIC COCONUT CHUTNEY RECIPE - IDFRESHFOOD

This delicious coconut chutney is usually served with idli, vada, dosa, upma, appam, etc. Authentic South Indian cuisine is incomplete without the coconut chutney. iD Fresh Foods brings you the best recipe to make this chutney. If you too are fond of eating coconut chutney, then you will definitely like this homemade recipe very much. It also has several health …
From idfreshfood.com

See details

COCONUT CHUTTNEY POWDER- ONLINE SHOP SOUTH INDIAN FOOD ...

Dosa is a south indian lentils crepes made with the fermented dosa batter.These are served with coconut chutney,tomato chutney and sambar.Dosa batter is a combination of rice and whole urad dal $4.25 Madurai Foods
From maduraifoods.com

See details