Advertisment

Tenge Pajji

Coconut chutney with a distinct flavour of roasted fenugreek seeds . This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Coconut, Tamarind pulp
Cuisine Karnataka
Course Pickles, Jams and Chutneys
Prep Time Preparation Time
Cook time 0-5 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg
Advertisment

Ingredients list for Tenge Pajji

  • 1 Coconut scraped
  • 1 1/2 teaspoons Tamarind pulp
  • 2 Green chillies
  • to taste Salt
  • 1/2 small bunches Fresh coriander leaves
  • 1 teaspoon Oil
  • 1/2 teaspoon Fenugreek seeds (methi dana)

Method

Advertisment
  1. Grind together coconut, tamarind pulp, green chillies, salt and coriander leaves.
  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.
  3. Transfer into a bowl and serve.

Nutrition Info

Calories 534
Carbohydrates 21.2
Protein 6.7
Fat 47
Advertisment