Friday, 17 April 2009

Coconut Chutney

I live in London and usually find it too difficult to get raw coconut and break it and remove the shell and use the fresh coconut pieces for chutney.

I prefer the easy option to use desiccated coconut medium. This option is also easy on my grinder.

If you want you can follow the same recipe with fresh coconut pieces.

Roasted chana dal: handful
Coconut: 1/2 cup
Curry leaves: 8-10
Tamarind paste: 1tbs (optional)
Garlic: 1 clove (optional)
Green chili: 2-3 take more if you want hot.
Salt to taste

Mustard seeds: 1/2 tbs
Urad dal (white spilt): 1/4 tbs
Oil: 3tbs
Red dried chili: 1/2

In blender crush roasted chana dal to fine powder, add green chili, garlic (optional) and crush it.
Add coconut, 4-5 curry leaves, salt to taste, tamarind paste (optional) and water 3-4 tbs, add more if required but not too much to make smooth chutney like paste.

Remove it in bowl.

Heat 3 oil in small round vessel, add urad dal and let it go brown now add mustard seed and let it crackle add red dried chili and 3-4 curry leaves and after few seconds add asafoetida and remove from heat and add all these on chutney and mix well.

This chutney can be enjoyed with all south Indian items like dosa, idli or uttapam.

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