Coconut Chutney w Dosa Deli | Gizzi Erskine | Wild Dish
- 8 years ago
Kristian from Dosa Deli joins Gizzi in the kitchen to share with us a simple South Indian coconut chutney recipe that you can whip up in no time! It is the perfect accompaniment to your dosa and a popular dish in South Indian households.
Beetroot & Potato Dosa http://bit.ly/1oMVS7b
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RECIPE
INGREDIENTS:
DESSICATED COCONUT
PLAIN YOGHURT
(50/50 YOGHURT TO COCONUT)
1 TEASPOON BROWN MUSTARD SEEDS
A PINCH OF ASAFOETIDA
10 - 12 CURRY LEAVES
PINCH OF SALT
1 TBSP OF VEGETABLE OIL
METHOD:
MIX TOGETHER THE FINE DESSICATED COCONUT AND YOGHURT. FRY CURRY LEAVES IN A
LITTLE OIL UNTIL THEY STOP SPLUTTERING, KEEP MOVING IN THE PAN. ADD TO THE
COCONUT AND YOGURT. ADD SOME MORE OIL TO THE PAN IF NEEDED AND FRY THE
MUSTARD SEEDS AND ASAFOETIDA, THE MUSTARD SEEDS WILL POP AND TURN GREY
WHEN THEY ARE COOKED, TAKE THEM OFF THE HEAT IMMEDIATELY AND ADD THEM TO
THE COCONUT. MIX TOGETHER WITH SOME SALT TO TASTE.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Thanks to Dosa Deli and check them out:http://www.dosadeli.co.uk/ https://twitter.com/DosaDeli
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Beetroot & Potato Dosa http://bit.ly/1oMVS7b
SUBSCRIBE http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
DESSICATED COCONUT
PLAIN YOGHURT
(50/50 YOGHURT TO COCONUT)
1 TEASPOON BROWN MUSTARD SEEDS
A PINCH OF ASAFOETIDA
10 - 12 CURRY LEAVES
PINCH OF SALT
1 TBSP OF VEGETABLE OIL
METHOD:
MIX TOGETHER THE FINE DESSICATED COCONUT AND YOGHURT. FRY CURRY LEAVES IN A
LITTLE OIL UNTIL THEY STOP SPLUTTERING, KEEP MOVING IN THE PAN. ADD TO THE
COCONUT AND YOGURT. ADD SOME MORE OIL TO THE PAN IF NEEDED AND FRY THE
MUSTARD SEEDS AND ASAFOETIDA, THE MUSTARD SEEDS WILL POP AND TURN GREY
WHEN THEY ARE COOKED, TAKE THEM OFF THE HEAT IMMEDIATELY AND ADD THEM TO
THE COCONUT. MIX TOGETHER WITH SOME SALT TO TASTE.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Thanks to Dosa Deli and check them out:http://www.dosadeli.co.uk/ https://twitter.com/DosaDeli
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.