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25 July, 2012

Peanut, Coconut & Onion Chutney

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Making dosa for
breakfast is nowadays out of question.
 I am invariably late so the dosa have
to be made by hubs, maid also is in a hurry and they get on each other’s
nerves. So to avoid the associated problems I have started making dosas in
the evening for dinner. They are eaten hot and the kids also are around plus I
can take care of their thin and thick dosa orders.

One Saturday evening I made dosa but
to make the chutney I ran short of coconut and green chillies. So I   made
this chutney. The chutney was in great demand infact the last 2-3 dosa had
to be eaten with chutnipudi and oil only.


 1 small cup fresh coconut, grated
1  onion, chopped coarsely
2-3 cloves garlic
2 springs or curry leaves
1 tblsp red chilli powder (adjust as per taste)
a handful of roasted peanuts
Gooseberry sized tamarind


1.    Put
all the ingredients in the mixer and grind to the required thickness.
2.    Add
water by teaspoons if needed.
3.    I
had a little tempering of jeera, mustard and hing left over so I
poured it on the chutney.
Take a look.  
I Served it with
oats and  rava dosa.



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