Aug 18, 2011

Sukki Tambeli with Curry leaves

Sukki Tambeli (Dry coconut chutney with curry leaves)

A popular chutney in Konkani cuisine, goes well as a side dish with with Rice / Idli / Dosa...

Serves: 2

You will need

6 tablespoon (60 g grated coconut)
1 spring curry leaves (or 6 nos)
1/2 teaspoon tamarind paste
3/4 teaspoon red chilli powder (or 4 dried red chillies)
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
1 tablespoon water


In an iron kadai, dry roast grated coconut on a low to medium heat till golden color and crisp (approximate roasting time 15 minutes). Add curry leaves and fry for 5 minutes. Switch off the heat.

Add red chilli powder, tamarind paste, salt to taste and coriander powder. Stir well continuously for 2 - 3 minutes.

Transfer the chutney ingredients into a mixer bowl and make a thick paste. Sprinkle 1 tablespoon water while making the chutney. It should be thick in consistency. Serve as a side dish with Rice / Idli / Dosa ....

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