How to make Tenge Pajji -
Coconut chutney with a distinct flavour of roasted fenugreek seeds .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Coconut (नारियल), Tamarind pulp (इमली का पल्प )
Cuisine : Karnataka
Course : Pickles, Jams and Chutneys
For more recipes related to Tenge Pajji checkout Coconut Chutney, Kadale Chutney, Coconut Sambol, Coconut Achari Chutney . You can also find more Pickles, Jams and Chutneys recipes like Dahi Ka Achar Bhune Baingan Ki Chutney Chatpata Raw Mango Chutney - SK Khazana Thecha - SK Khazana
Tenge Pajji Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : Preparation Time
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Tenge Pajji Recipe
Coconut scraped 1
Tamarind pulp 1 1/2 teaspoons
Green chillies 2
Salt to taste
Fresh coriander leaves 1/2 small bunches
Oil 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Method
Step 1
Grind together coconut, tamarind pulp, green chillies, salt and coriander leaves.
Step 2
Heat oil in a small pan and roast fenugreek seeds till lightly browned. Add this to the coconut mixture and grind to a smooth paste.
Step 3
Transfer into a bowl and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
