Coconut Chutney
Coconut chutney is a typical condiment that’s served with South Indian dishes, particularly Idlis and Dosas. It has nice texture and a novel style that compliments many dishes.
- 1 cup coconut peeled and lower in small items
- 2 tbsp chana dal bengal gram
- 1 cup yogure curd, dahi
- 1-1/2 tsp salt
- 2 inexperienced chilies,
- 1/2 inch ginger
- 1 tsp lemon juice as required
For seasoning
- 1 tsp oil
- 1/8 tsp asafetida hing
- 1/4 tsp black mustard seeds rai
- 2 pink chilies damaged items
- 8 curry leaves
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Peel coconut and lower into small items for simple mixing.
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Roast chana dal on medium warmth till it’s gentle brown in colour and has a roasted aroma.
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Coarsely grind chana dal in a blender. Add yogurt, inexperienced chilies, and salt and proceed mixing into the paste.
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Add coconut to the paste, a number of items at a time and maintain mixing. Add water, as wanted, to assist with the grinding. (Including the coconut in small quantities additionally helps this course of).
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Earlier than eradicating from blender, style chutney to regulate the salt and pepper. Use lemon juice to regulate the tang to fit your style. Mix properly.
Seasoning
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Warmth oil in small pan. When scorching, add black mustard seeds. When the seeds crack, add asafetida, pink chilies and curry leaves.
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Pour the seasoning combination over the chutney.
Initially posted 2011-01-20 00:44:45.
