Coconut Chutney
Coconut Chutney - a South Indian condiment made of coconut, chili peppers, and spices. A must-have with idli, thosai, and vadai. Very tasty!
Ingredients
- 2 tbsp chana dhal
- 1 cup grated coconut (3.5oz/100g)
- 1 jalapeno pepper
- ½ inch ginger (peeled) (15g)
- ½ tsp salt
- ¼ cup water (60ml)
For tempering
- 1 tbsp vegetable oil
- 2 dried chilies (soaked, drained, wiped dry with paper towel)
- 1 sprig curry leaves (stem removed)
- 1 tsp urad dhal
- ¾ tsp mustard seeds
- ¾ tsp cumin seeds
- 1/8 tsp asafeotida
Instructions
- Dry fry chana dhal in a small pan for 3 to 4 minutes.
- Combine cooked chana dhal, grated coconut, jalapeno pepper, ginger, salt, and water in a blender. Blend until smooth. Transfer to a bowl.
- Heat vegetable oil in a small saucepan. Add dried chilies, curry leaves, urad dhal, mustard seeds, and cumin seeds followed by the asafeotida. Turn off stove when dried chilies and curry leaves turn crisp and mustard seeds start to pop.
- Immediately pour tempered mixture over the coconut mixture. Stir with a spoon to combine.
- Serve with desired flat breads or vadai.
Nutrition
Calories: 108kcal
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