Coconut chutney

For the past one  year, I’ve been addicted with the topic of confidence — to process how to get it,raise it, and  keep going till I achieve it. I grew up with fear of myself being highly insecure about everything. My urge to be confident really took hold when I  strikingly saw people like coaches who  take guidance for  clients who are really  smart and highly accomplished professionals. Though achievers,they still have thoughts like carrier imbalance, never enough attitude , aftaid to start from scratch and still they do try to move on withiuy that inner voice shouting ' yes u can'.

For me ,embarking on a professional or personal goal with the voice on one side saying 'you're not going to make it ' ,this is stupid enough to handle' or ' it's just a waste of time ' familiarizes with everyone... right?

Common advice is just  push these thoughts away. Encourage you're self  to keep hustling, try harder and If you’re like me, who thinks 100 times cautionary with non stop pushing to achieve more, you’ll lose your edge feeling , your health is going  to break out  and blah blah  thoughts...say  Cue to majestic  thinking.ok!!

. Well There’s also nothing wrong with wanting to be confident and ambitious. Problems are there to perfect us and we are there to survive it . They arise and we are fragile humans with the task of achieving fast. ...want to reach everything fast and in the process we get  and self-criticism.

The good news is  it that it’s possible to be find inner peace. You do this by inculcating  self-compassion instead of striving after higher self-esteem.

This is our routine coconut chutney recipe ..
Our Sunday special for years ...enjoy the recipe and for those beginners and  for those who don't like sour taste of curd included ...this is for u .

Ingredients:

1 cup Coconut grind
2 green Chilli
1 inch Ginger piece
4 Garlic cloves
1 bunch corriander leaves
1 tablespoon Yellow gram
Salt to taste 

For Tempering:
1 tablespoon Coconut Oil
1 teaspoon Mustard Seeds
1 teaspoon Urad dal
1 sprig Curry leaves
2 tablespoon Onion or Shalllots 

Method:

Take all ingredients for blending in a mixer, add some water and blend it to a smooth paste.Transfer this to a bowl.

Now heat oil in a small kadai. Add in all the tempering ingredients and saute for a min or till the onions turn golden.

Pour this over the chutney and mix well.

Serve.