Coconut Chutney
Ingredients:
- Coconut - 1 cup of small pieces / Half piece of coconut
- Dalia - Fistfull, (Roasted Bengal Gram/Putnala Pappu)
- Green Chilies - 2 to 3
- Ginger - 1/2 inch
- Salt - To Taste
- Tamarind - A very small size (Optional)
- Coriander leaves - 3 to 4 Springs (Optional)
- Water - As Required
- Curry leaves - A spring
- Mustard seeds (Aavalu) - 1/2 tsp
- Cumin seeds (Jeera) - 1/2 tsp
- Asafoetida (Hing) - A pinch
- Oil - 1 tsp
Preparation:
- Grind fresh coconut, roasted bengal gram, green chilies, ginger, tamarind (Optional), coriander leas (optional) and salt to a smooth paste by adding required water. Remove onto a serving bowl.
- Heat oil for tempering in a small pan. Add mustard seeds , jeera and allow them to splutter. Add Hing and curry leaves and turn off the heat. Pour the tempering over the chutney and mix well.
- Serve this hotel style coconut chutney along side with idli or dosa.
Note:
- Scrape out the outer brown layer of the coconut for a white colored coconut chutney.
- You can also add tamarind and few coriander leaves to step 1 for an added flavor.
