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Prepared coconut chutney in a bowl. Coconut chutney is a south Indian chutney, a side-dish or a condiment, [1] common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. [1] Coconut chutney is made with both red chillies or green chillies.
Chammanthi podi—a dry condiment and coconut chutney [7] from the Indian state of Kerala. Coconut chutney—a South Indian chutney side dish and condiment, [8] it is common in South Indian states. It is made with coconut pulp ground with other ingredients such as tamarind, green chili peppers and coriander. [8] Coriander chutney—common in ...
A garlic chutney in South India prepared using red chili pepper. Chammanthi podi; Coriander chutney; Coconut chutney; Garlic chutney (made from fresh garlic, coconut and groundnut) Hang curd hari mirch pudina chutney (typical north Indian) Lime chutney (made from whole, unripe limes) Mango chutney (keri) chutney (made from unripe, green mangoes ...
Other prominent ingredients and combinations include coriander, capsicum, mint (coriander and mint chutneys are often called हरा hara chutney, Hindi for "green"), Tamarind or imli (often called meethi chutney, as मिठाई meethi in Hindi means "sweet"), sooth (or saunth, made with dates and ginger), coconut, onion, prune, tomato ...
Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. Lukhmi: A mince savory or starter of the cuisine of Hyderabad, India. [30] The snack's authentic preparation includes stuffing with mutton-mince kheema.
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles [5] and also enjoys popularity in Singapore. [245] [246] There are numerous North and South Indian restaurants in Singapore, mostly in Little India.
Idlis are often served with chutneys (coconut-based), sambar and Medu vada. However, this varies greatly by region and personal taste, it is also often served with kaara chutney (onion-based) or spicy fish curries. The dry spice mixture podi is convenient while travelling. Idli served with coconut chutney, sambar and medu vada on banana leaf.
Chutney varieties consumed by the people are coconut chutney, onion chutney, tomato chutney, coriander chutney, kara chutney, garlic chutney, malaatai chutney puli chutney. Vada curry is a classic dish that is also famous among Chennai people. Thovaiyal is a wet ground paste that contains several ingredients.