Coconut is used extensively in Kokani Muslim cuisine and is also a key ingredient of some traditional chutneys. A very special cooked chutney recipe with scraped coconut is Shijleli Naralaachi Chutney that is enjoyed as a dish with fresh rice flour bhakris.
So, as a round up to #ChutneyDay on Sept 24 here is my recipe for this chutney.
In Kokani Muslim cuisine the use of dry red chillies for chutneys and masala is a common practice. The chutney made with these chillies called LAAL MIRCHYACHI CHUTNEY is often an accompaniment with a rice delicacy of the cuisine called 'gudh pulao'.
So, as round up to #ChutneyDay on Sept 24 here is my second recipe.
Its #ChutneyDay on September 24, so as my round up to it I am sharing some traditional Kokani Muslim chutney recipes. Kokani Muslims are an ethnic clan that inhabit the Konkan stretches of Maharashtra state in India. As a result of proximity to the sea, coconuts are in abundance in the region and hence utilized to a great extent by the community in their cooking.
Today I am sharing the recipe of BHUJLELYA SUKHYA KHOBRYACHI CHUTNEY or a flavourful, roasted, dried coconut chutney that is relished with dal rice (varan bhaat) or rice chapatis (taandulchi bhaakri). Traditionally chutneys, even masalas were made on the grinding stone or ‘paata-varvatta’ (the term for the pair of grinding stones in our Kokani dialect). So, I have used a grinding stone and not a machine blender to make the chutney. Hence I could achieve a beautiful texture and lots of flavour.
Here is how the recipe goes.
- Regional Indian Food & Travel enthusiast