Ingredients:
4 - 5 tsp Shenga Pudi
2 tsp grated Coconut
1 - 2 Coriander leaves
1 Green Chilly
1/2 cup fresh Curd / Yogurt
Salt to taste
1/4 tsp Cumin seeds / Jeera
Pinch of Asafotida powder
1/2 tsp Mustard seeds
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil
Recipe:
Put grated coconut, chopped green chilly, chopped coriander leaves in a bowl.
Add Shenga Pudi, salt, curd and mix well. Add little amount of water if required. Add oil, broken red chillies, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and add it to chutney vessel. It goes well with dosas.
4 - 5 tsp Shenga Pudi
2 tsp grated Coconut
1 - 2 Coriander leaves
1 Green Chilly
1/2 cup fresh Curd / Yogurt
Salt to taste
1/4 tsp Cumin seeds / Jeera
Pinch of Asafotida powder
1/2 tsp Mustard seeds
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil
Recipe:
Put grated coconut, chopped green chilly, chopped coriander leaves in a bowl.
Add Shenga Pudi, salt, curd and mix well. Add little amount of water if required. Add oil, broken red chillies, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and add it to chutney vessel. It goes well with dosas.
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