Thursday, January 14, 2010

Coconut Chutney

Grated coconut combined with chilli &dal makes  an excellent chutney(dip)to serve  with snacks.


1/2 cup grated coconut
2 tablespoon bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped (optional)
4 green chillies chopped
1 teaspoon of  mustard seeds and black gram dal(urad dal)
½ teaspoon(s) asafoetida powder
6 curry leaves
2 teaspoon(s) oil
lemon juice and salt to taste


Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste  chutney into a bowl and add water if needed to the consistancy of batter.

Heat the oil in a pan on medium level for about 2 minutes till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (urad dal), curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.

Add lemon juice to the chutney and serve with idly/dosa/upma/pongal or snacks like vada/bonda or bajji.


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