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Tirumala Tirupati Annadanam Temple Special Coconut Chutney

Prasadam | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 6

Ingredients

  • Ingredients:
  • 200 grams Fresh coconut pieces
  • 18-20 Dry Red chillies
  • 2 tbsp Raw Bengal Gram (Chana dal)
  • Tamarind – Lemon-sized
  • Salt – As required
  • For Tempering:
  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 2 pinches Asafoetida
  • Curry Leaves – a few
  • ¼ tsp Turmeric Powder

Instructions

  1. Heat oil in a pan and fry the fresh coconut pieces until golden brown. Remove and place them in a strainer to drain the excess oil.
  2. In the same oil, roast chana dal until golden, then roast dry red chillies until they puff up and release aroma.
  3. Grind the fried ingredients along with soaked tamarind, salt, and a little water into a coarse, thick chutney.
  4. For tempering, heat oil, add mustard and cumin seeds, and let them splutter. Add curry leaves, asafoetida, and turmeric.
  5. Pour this tempering over the chutney, mix well, and remove from heat.