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CoconutChutney(withGarlic)【南印椰子酱#2】

(2023-04-22 05:38:33)
标签:

chutney

素食

蘸酱

沾酱

印度美食

分类: 印巴料理

CoconutChutney(withGarlic)【南印椰子酱#2】

Coconut Chutney is my husband’s favorite accompaniment to go with south Indian snacks like dosas and idlis. He loves his idli and dosa with coconut chutney and sambar.

I have made Coconut chutney without garlic with Gun Powder/Milagai Podi before. Today I am making this version of coconut chutney with Garlic.

南印椰子酱是俊爸吃米豆发糕和米豆煎饼时很喜欢的一款沾酱,和酸豆汤还有辣椒豆粉一起堪称为南印点心的金三角哦!

之前做过不带蒜的椰子酱,今天做的这款是带蒜的,更香。



Ingredients:

For the Chutney:
1 cup fresh grated coconut or frozen grated coconut
4-5 Cloves of fresh garlic
4-5 Roasted Dried Chili
Salt to taste around 1.5 tsp
Sugar to taste around 2 tsp
1/3 cup of water

For the tempering: 
3 tbsp oil
2 dried red chili
7-8 leaves curry leaves/kari patta
1 tsp urad dal (split black gram)
1/2 tsp mustard seeds/rai or sarson
1/2 tsp cumin seeds/jeera


材料:

椰子酱:
1 杯 冷冻椰丝/新鲜椰子 
4-5 瓣 生蒜
4-5 只 干煸 辣椒干
适量 盐
适量 糖
1/3 杯 水

泼油: 
3 大勺 食油
2 根 辣椒干 dried red chili
7-8 咖喱叶 leaves curry leaves/kari patta
1 小勺 小黑豆瓣/ urad dal (split black gram)
1/2 小勺 芥菜籽/ mustard seeds/rai or sarson
1/2 小勺 孜然/cumin seeds/jeera



1. Dry roast 4-5 dried chili on a pan until the color become darker.

2. Grind all ingredients listed under "For the Chutney" in a grinder until smooth.

3. Heat oil in a small sauce pan, add all ingredients under "For tempering" and cook until mustard seeds splutter and Urad dal turn brown in color on stove.

Note: If using microwave, just place all ingredients in a microwavable bowl, and microwave at high for 2.5 minutes (depending on the watts of your microwave).

4. Pour the hot tempering on the coconut chutney, mix it well before serving.

1. 取4-5只辣椒干在锅里干煸至颜色变深,泛出香味。

2. 把“椰子酱”以下的所有材料入搅拌机搅拌成糊状。

3. 在一口小锅里热上两大匙油,加入所有泼油里列出的材料,加热至香味溢出,芥菜籽开始弹跳的时候,熄火。

注: 如果用微波炉制作泼油的话,把所有的材料加入一口可微波炉的碗里,微波炉里高火转2.5分钟或至香味溢出。(根据各家微波炉功率增减时间)。

4. 趁热把油泼到椰子酱上,拌匀即可。

CoconutChutney(withGarlic)【南印椰子酱#2】




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