Recipe > kobbari pacchadi (Coconut Chutney)..

Method

1. In a small skillet heat a teaspoon of oil and fry green chilies and split bengal gram until the bengal gram turns golden brown.
2. Remove from heat and keep aside.
3. Now remove the kernel from the coconut and cut into one inch pieces.
4. Blend to a semi soft paste the contents of the skillet, coconut pieces and salt periodically adding water totalling to about half a cup.
5. Now in a skillet heat the remaining oil on medium and add the mustard seeds.
6. When they start to pop add curry leaves and fry for a few seconds.
7. Remove from heat and add lime juice and the paste from the blender and mix well.

  For more recipes click here...

Life Style | Education | Health Care | Tourism | Industries | Government | Housing | Finance | Home

Guest Book | Feed Back | About Us | Advertise

� Copyright OnlineBangalore.com Disclaimer