Serves: 5
Total Calories: 39
1. Place the semolina and oil in a small nonstick wok or saucepan and roast, stirring and shaking the pan over medium-low heat, until the semolina is golden, about 5 minutes. Add the coconut and asafoetida and cook, stirring, another 2 minutes.
2. In a blender, blend together the yogurt, curry leaves, ginger, green chili pepper, and salt until smooth. Add the roasted semolina and coconut mixture, and blend again until smooth. Allow to rest about 30 minutes so the semolina can absorb the yogurt and expand. Transfer to a serving dish and refrigerate at least 2 hours. Mix in the cilantro and serve chilled. This chutney stays fresh in the refrigerator about 1 week. Do not freeze.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Semolina-Coconut Chutney recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
