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Blueberries are great for your heart. You’ll be happy to know that blueberries are loaded with antioxidants, especially pterostilbene. Pterostilbene performs pretty much like the resveratrol found in grapes. Pterostilbene helps the body be better at breaking down fats and choelsterol. If your body has the ability to easily break down fat and cholesterol, they are not going to accumulate in your body or cause your heart to have problems. That means that it helps keep your heart as healthy as it can be.
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We hope you got insight from reading it, now let’s go back to side dish for dosa (aloo masala)and coconut chutney (satvik chutney) recipe. You can have side dish for dosa (aloo masala)and coconut chutney (satvik chutney) using 25 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Side dish for dosa (Aloo Masala)and coconut chutney (Satvik chutney):
- Prepare 1 medium size onion
- Provide 3 boiled aloo
- Get 2 green chilli chopped
- Get Handful Curry pata
- You need 1/2 inch Ginger
- You need 1/2 teaspoon Mustard seeds
- Get Hing little bit
- Prepare 2 teaspoon Roasted besan
- Take to taste Salt
- Provide 1/2 teaspoon Turmeric powder
- Prepare Lemon one medium
- Prepare Butter as required for extra taste
- Prepare Water to mix besan
- Take Coriander for garnish
- Use For coconut chutney
- Get 1/2 coconut
- Use 2 green chilli
- Use 1/2 teaspoon mustard seed
- Take 1/2 teaspoon urad dhal
- Use handful Curry pata
- Use Handful coriander
- Provide Spilt roasted Chanadhal
- You need 1/2 " Ginger
- Get Hing little bit
- Get to taste Salt
Instructions to make Side dish for dosa (Aloo Masala)and coconut chutney (Satvik chutney):
- First boil pressure cook the aloo for 4 whistles. Peel mash and keep it aside. In a deep kadai add oil let it hear then add mustard seed let it splutter, now add green chilli ginger curry pata turmeric powder and mix well.Now add the onions with salt and cook well then comes in mashed aloo with salt mix well. Then add the besan paste with little water and let it simmer for a while. Once it comes together and becomes thick switch off add lemon juice and coriander and serve with dosas.
- For coconut chutney. In a small mixer grinder first add split roasted Chanadhal and make it a powder.Then add grated coconut ginger coriander salt and little water and make chutney.
- For tadka take a small pan and add oil to it let it heat, then add mustard seeds and half urad dhal switch of the flame add hing and curry pata. It will get crisp in the heat itself. Add this to the chutney you have made and serve as side dish for masala dosa.
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