Easy to make Coconut Coriander Chutney Recipe using everyday pantry ingredients with substitutions and variations, Also called nariyal ki chutney you can enjoy chutney with idli, dosa, upma, Pongal or just plain chapati.
This recipe is dedicated to Sandhya, Vaishali’s daughter who has recently delivered a beautiful baby gir!!
Its amazing how life changes with every turn you take. Before February’13 I did not know Vaishali personally,only as a beautiful blogger and crafts person. Her post and crafts are visual delight.
After our BM #25 meet we have all gelled like a family. Vaishali is an awesome person.
So its apt that I send Sandhya a small virtual sample of what I am guzzling down under the guise of trying out a recipe for her!! Honest that is my official line!! LOL!!
So here is for Sandhya a virtual kheer for her to have before her cuppa.
But before that about my recipe source…
The contract of scrapping coconuts is with my maid, Gundawwa!
She is also my source of some amazing traditional recipes (she also the bane of my existence is a separate issue)!
Anyway I told her that I want coconut scrapped and the water from the coconuts saved. This time when I told her that I wanted to make Aliv che Ladoo (it’s a big joke with her that I take pictures of foodstuff) she told me “Bai paysa madri!” aka make payasa.
She detailed the recipe out as soak them overnight, boil them for sometime then add jaggery. Drink it first thing in the morning. Very good for ladies who have postpartum as it encourages lactation among host of other benefits.
Under her guidance I have made it then to give it some semblance of proportion I have made it repeatedly (and finished it).
- 1 tblsp aliv
- 200 ml + 80 ml water
- 2 tblspn jaggery,grated
- Pick the aliv and Soak them in 200 ml of water overnight.
- In the next morning add the rest of the water and bring to boil. Remember that the water will boil over so use a little bigger vessel.
- As it boils you will get a slight scum on the surface of the boiling kheer. Remove it.
- Boil till the water stops coming up. Add the jaggery.
- Mix and boil once again and check the sweetness. Add more jaggery if needed.
- Serve hot.
Apparently it can be made with dry fruits as well but I did not like it at all. Also we do eat a host of things that give us “takat” in the postpartum so I feel this is quite okay and its filling too.
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