Coconut Chutney
1 freshly grated coconut
10 Green curry leaves
1-2 Tsps. Cumin powder
1-2 Tsps. Coriander powder or fresh coriander if available
1Tsp. Red chilli powder (adjust to hotness level)
¼Tsp. Turmeric powder
½ Cup Chana Dal
Salt to taste
Method:
In a blender, add all the above ingredients and blend to a fine paste. For a dry chutney blend without adding water. Decant in a bowl. I added about 1/2 cup of plain yoghurt to get a smooth texture and more flavour.
Recipe for Tempering:
1Tbsp. oil
1Tbsp. Black mustard seeds
Pinch of asafoetida
Prepare the tempering by heating oil in a small pan. To it add the mustard seeds and pinch of asafoetida. When the seeds crackle, turn off the heat and immediately pour over the blended chutney mixture.Mix well, check seasoning and serve with hot Dosa, Uttapam or Idlis.
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