Coconut Chutney is a very popular South Indian Chutney and it is a healthy dip for idli, dosa vada and utappam.
Ingredients
1 1/2 cups of Coconut pieces
1/2 cup chana dal or roasted chana dal
4 or 5 green chilies (or more)
1 tsp tamarind paste
salt to taste
1/4 tsp brown sugar
For tempering--
1 tbsp of oil or ghee
1 tsp urad dal
1/2 tsp each of mustard and cumin seeds
1/8 tsp fenugreek seeds
5 or more red chilies
2 garlic cloves (optional)
a few curry leaves
a pinch of turmeric
a pinch of hing
1 1/2 cups of Coconut pieces
1/2 cup chana dal or roasted chana dal
4 or 5 green chilies (or more)
1 tsp tamarind paste
salt to taste
1/4 tsp brown sugar
For tempering--
1 tbsp of oil or ghee
1 tsp urad dal
1/2 tsp each of mustard and cumin seeds
1/8 tsp fenugreek seeds
5 or more red chilies
2 garlic cloves (optional)
a few curry leaves
a pinch of turmeric
a pinch of hing
Preparation
Cut coconut into small pieces.
Cut green chili into small pieces.
Dry roast chana dal until you have a nice aroma. Be careful not to roast until black.
Procedure
In your blender jar take coconut pieces, chana dal, tamarind paste, salt, sugar and green chili. Blend it into a smooth paste by adding a little water. Transfer this into a bowl. Now prepare the tempering.
In a small sauce pan take some oil and heat it up on medium. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds. Add crushed garlic and fry them. Add red chilli and hing/asafoetida and curry leaves. Turn off the flame and add turmeric powder. Add this tempering to the coconut chutney.
Serve this chutney as a dip for idli, dosa, utappam or pongal.
Cut coconut into small pieces.
Cut green chili into small pieces.
Dry roast chana dal until you have a nice aroma. Be careful not to roast until black.
Procedure
In your blender jar take coconut pieces, chana dal, tamarind paste, salt, sugar and green chili. Blend it into a smooth paste by adding a little water. Transfer this into a bowl. Now prepare the tempering.
In a small sauce pan take some oil and heat it up on medium. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds. Add crushed garlic and fry them. Add red chilli and hing/asafoetida and curry leaves. Turn off the flame and add turmeric powder. Add this tempering to the coconut chutney.
Serve this chutney as a dip for idli, dosa, utappam or pongal.
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