We change cities or even countries to pursue our ambitions. We find new friends, we wander in new places but our home ground always pulls us back. This is exactly what I felt during my visit to Coimbatore this time. There is some sweetness and a deeper connection to your native place. I guess there is nothing more comforting than being in your home land. I’m back in Bangalore and made this Avocado chutney for breakfast today.
I’m a breakfast person. So, I prefer a sumptuous breakfast which can keep me active for the day. I prepared some Ragi idli and served it with Avocado chutney and fresh fruits. Click here to check out the recipe for ragi idli made with finger millet. I’m sharing a quick Avocado chutney recipe today and wish you all a great week ahead..
AVOCADO CHUTNEY RECIPE
- 1 Ripe Avocado peeled, pitted and chopped
- 1/2 cup Freshly desiccated Coconut
- 2 tbsp Roasted Bengal gram
- 2 Green chillies chopped
- Salt to taste
- 1/8 tsp Asafoetida/hing
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 1 tsp Sesame Oil
Add chopped avocado, freshly grated coconut, roasted gram, green chillies in your mixer grinder and coarsely grind it.
Transfer the content in a bowl, add salt and mix well.
Add oil in a small frying pan. When oil is warm, add mustard seeds and let it splutter.
And asafoetida and curry leaves and saute for few seconds.
Add this tempering in the bowl and mix.
Serve this chutney with idli or dosa.