Friday, July 23, 2010

Coconut Chutney

When it comes to certain dishes, like Idli, Dosa, Adai, and all the other pancakes, you just have to have it. What I love about this particular chutney is its mild and delicate character, perfect to be served even to those who do not care for heat in their plate!

  • 1/2 coconut
  • 1 tbsp roasted chana dhal (split bengal lentil)
  • 1 tsp mustard seeds
  • 1 tbsp urad dhal (yellow lentil)
  • 1 dry red chili
  • 5-6 curry leaves
  • Salt to taste
  • 1 tbsp oil
  1. Grind the coconut and roasted chana into a paste or to desired consistency  in the food processor. You can add a bit of water to get a more liquid consistency chutney, which is our preference.
  2. In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad dhal. Fry till the red chillies turn bright red in color.
  3. Remove from heat and add to the coconut paste. Add salt to taste and serve.

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