Coconut Chutney
Ingredients
• 3 Tbsp fried chana dal (puttu kadalai) or chana dal
• 1½ C freshly grated coconut
• 1 dried red chili
• 1 small green chili
• 1½ Tsp piece of tamarind
• 1 Tsp salt
• ½ Tsp sugar
• ¼ C water
• 1 Tsp oil
• 1 Tsp black mustard seeds
• 1 Tsp urad dal
• ¼ Tsp yellow asafetida powder
• 8-9 fresh curry leaves
Preparation
1. For raw chana dal, roast it in a pan with little oil until golden brown. Remove and keep aside. If using fried chana dal skip this step.
2. Blend the chana dal, coconut, chilies, tamarind, salt and sugar until smooth. While processing, add water little by little to reach the desired consistency.
3. Scrape the chutney into a bowl.
4. Heat oil in a small sauté-pan over moderate heat, drop the mustard seeds, when they crackle, add urad dal and fry until golden. Sprinkle asafetida and add curry leaves. Sauté for 10 seconds and quickly add to the chutney. Serve with South Indian delicacies like idlis and dosas.
Serves
4-5
By Anand Lila Devi Dasi
• 3 Tbsp fried chana dal (puttu kadalai) or chana dal
• 1½ C freshly grated coconut
• 1 dried red chili
• 1 small green chili
• 1½ Tsp piece of tamarind
• 1 Tsp salt
• ½ Tsp sugar
• ¼ C water
• 1 Tsp oil
• 1 Tsp black mustard seeds
• 1 Tsp urad dal
• ¼ Tsp yellow asafetida powder
• 8-9 fresh curry leaves
Preparation
1. For raw chana dal, roast it in a pan with little oil until golden brown. Remove and keep aside. If using fried chana dal skip this step.
2. Blend the chana dal, coconut, chilies, tamarind, salt and sugar until smooth. While processing, add water little by little to reach the desired consistency.
3. Scrape the chutney into a bowl.
4. Heat oil in a small sauté-pan over moderate heat, drop the mustard seeds, when they crackle, add urad dal and fry until golden. Sprinkle asafetida and add curry leaves. Sauté for 10 seconds and quickly add to the chutney. Serve with South Indian delicacies like idlis and dosas.
Serves
4-5
By Anand Lila Devi Dasi
