Toasted fresh coconut and tomato chutney (Nariyal dahi chatni) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 391) by Yamuna Devi

  • mint
  • sesame oil
  • Show all ingredients...

  • EYB Comments

    Can substitute raw cashew nuts for split chana dal, and sesame oil for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet 'n' sour dal soup with mixed vegetables (Sambar); Pineapple and green peas in almond broth (Ananas hari matar shorba); Iddli with cumin seeds and black pepper (Masala iddli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raw cashew nuts for split chana dal, and sesame oil for ghee.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.