Sunday, January 25, 2009

Coconut Garlic Chutney

This chutney is the perfect companion for idlis (steamed rice cakes), dosas and uttapams (south Indian rice pancakes).



  • Grind the coconut, garlic, 4-5 curry leaves and green chilies into a fine paste in the food processor.
  • In a small pan, heat the oil; when hot add the mustard seeds; when they stop spluttering, fry urad dal until they are dark in color. Now add curry leaves and dry red chilies. Fry till the red chilies turn dark in color.
  • Remove from the fire and add to the coconut paste.
  • Add salt to taste and serve with Idli or Dosa or Upma.

Do You Know?
The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up. The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.


To remove the garlic odor from your hands when working with garlic, wash hands thoroughly and then rub over some stainless steel device (it can be a faucet or stainless steel sink surface). Stainless steel contains the mineral nickel, which acts as a neutralizer for the garlic odor.

No comments: