Coconut and chili dip |
Recipe summary
For
Coconut and chili dip
Preparation time: 10 minutes
Cooking time: 5 minutes to fry the ingredients
Grinding time: 10 minutes
Serves: 4
1. In a medium sized frying pan or a wok add 2 table spoon vegetable oil and heat it. When the oil is hot, add 10 dry chillies and fry for 1 minute.
2. Add 1 large onion coarsely chopped and fry for 2 minutes.
3. Add 5 grams ginger shredded, 10 gram tamarind pulp without seed and ½ teaspoon salt and fry for 1 minute.
4. Finally add 80 grams shredded coconut fry for 1 minute.
5. Remove all the fried ingredients and put in a blender. Retain the remaining oil in the frying pan.
Add ¼ cup water to the blender and grind well. Taste seasoning and transfer the contents to a bowl.
6. Fry ½ sprig chopped curry leaves and ½ teaspoon mustard seeds for 1 minute in the remaining oil and mix with the pureed chili sauce in the dish.
The dip is ready. It is a tasty dish.
For
Coconut and chili dip
Preparation time: 10 minutes
Cooking time: 5 minutes to fry the ingredients
Grinding time: 10 minutes
Serves: 4
Dry chili,onion, coconut,curry leaves, tamarind and mustard |
3. Add 5 grams ginger shredded, 10 gram tamarind pulp without seed and ½ teaspoon salt and fry for 1 minute.
4. Finally add 80 grams shredded coconut fry for 1 minute.
Coconut and chili dip |
5. Remove all the fried ingredients and put in a blender. Retain the remaining oil in the frying pan.
Add ¼ cup water to the blender and grind well. Taste seasoning and transfer the contents to a bowl.
6. Fry ½ sprig chopped curry leaves and ½ teaspoon mustard seeds for 1 minute in the remaining oil and mix with the pureed chili sauce in the dish.
The dip is ready. It is a tasty dish.
Recipe follows in detail with pictures.
Preparation time: 10 minutes
Cooking time: 5 minutes to fry the ingredients
Grinding time: 10 minutes
Serves: 4
Dry chili,onion,coconut,curry leaves,tamarind and mustard |
Main
10 dry red chillies
1 large onion coarsely chopped
80 grams shredded coconut
Others
5 grams ginger shredded
½ teaspoon mustard seeds
½ teaspoon salt
½ sprig curry leaves
10 gram tamarind
¼ cup water
2 table spoon vegetable oil
Method
Frying dry chili,onion and tamarind |
In a medium sized frying pan or a wok add oil and heat it. When the oil is hot, add dry chillies and fry for 1 minute. Add onion and fry for 2 minutes. Add ginger and tamarind and fry for 1 minute.
Adding coconut |
Finally add shredded coconut, salt and fry for 1 minute.
Final stage |
Remove all the fried ingredients and put in a blender. Retain the remaining oil in the frying pan.
Add the water to the blender and grind well. taste the seasoning and transfer the contents to a bowl.
Fry the curry leaves and mustard seeds for 1 minute in the remaining oil and mix with the pureed chili sauce.
The dip is ready. It is a tasty dish.
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