Coconut chutney
Fresh coconut ground with roasted chana dal, green chilli and ginger, finished with a tadka of mustard seeds, urad dal and curry leaves: the chutney ground fresh for idli, dosa, uttapam, upma and vada. Frozen grated coconut works well. Some add a handful of coriander leaves or a little tamarind, and red coconut chutney uses dried red chillies instead of green. A Jain home leaves out the ginger.
- 10 minTime
- 8 minHands-on
- 4Portions
- 2 gprotein per portion
- 150kcal per portion
Ingredients for 4 portions
- 100 gGrated coconut, fresh or frozen
- 2 tbspRoasted chana dal (pottukadalai)
- 2Green chillies
- 5 gGinger, a 1 cm piece
- to tasteSalt
- ≈ 100 mlWater
- 2 tspRefined oil
- 3 mlMustard seeds
- 3 mlUrad dal
- 1Dried red chilli
- 1 sprigCurry leaves
Method
- Grind the coconut, roasted chana dal, green chillies, ginger and salt with the water in a mixie to a thick, fairly smooth chutney. Tip it into a bowl.
- For the tadka, heat the oil in a small pan and add the mustard seeds. When they splutter, add the urad dal, the dried red chilli and the curry leaves and fry for a few seconds, until the dal is golden. Pour over the chutney and serve.
