Coconut Chutney

"From Mahanandi blog. Note: I add less urad dal and use frozen coconut instead of fresh."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
17
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Roast the chana dal in a pan until golden brown.
  • Add coconut, chana dal, green chillies, shallot, cilantro, ginger, tamarind and salt into a blender, chopper, food processor, or mortar and pestle.
  • Add half cup water and add the rest of the water slowly as you blend until you get a paste/chutney like consistency.
  • Transfer mixture to a serving bowl or cup.
  • In a small pan, add half teaspoon of oil and heat it.
  • Add the mustard seeds, cumin seeds, urad dal, curry leaves and dried red chillies (in that order) and sauté them until they start to splutter and turn golden brown.
  • Remove the pan from heat and add the fried spices to the pureed coconut mixture in the cup.
  • Stir in the yogurt.
  • Just before serving, squeeze few drops of lime juice to taste.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes