Tuesday, November 17, 2009

Coconut Chutney

1 cup Grated Coconut4-6 Green ChilliesOil
1/4 cup Dalia (OR)1 pinch HingSalt
1/4 cup Chana Dal1 tsp Mustard Seeds
4-6 Curry Leaves
2-3 pcs Tamarind
Roughly chop the green chillies.
This recipe can be made with either Chutney Dal(Pottu Kadalai) or Chana Dal.
In a small skillet, heat 2-3 tsp oil and add the Dal and green chillies..
Lightly roast them for 1/2 a minute and add the tamarind pieces.
Saute for a minute on low and then remove from heat.
Blend the coconut, roasted dal, tamarind and chillies into a thick fine paste in the blender using 1/2 cup water.
Remove this into a dish and add salt.
In the skillet, heat a tsp of oil and splutter the mustard seeds, curry leaves and hing.
Add this tadka to the chutney and serve with hot idlis/dosas…
Making the chutney with chana dal increases its shelf life.

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