Simple recipe for South Indian Coconut Chutney, a delightful accompaniment for dosas, idlis, and other South Indian dishes:
Ingredients:
- 1 cup grated coconut (fresh or frozen)
- 2 tablespoons roasted chana dal (split chickpeas)
- 2-3 green chilies, chopped
- 1 small piece of ginger, chopped
- A handful of fresh coriander leaves
- 1 tablespoon tamarind paste
- Salt to taste
For Tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- A pinch of asafoetida (hing)
- 5-6 curry leaves
Instructions:
- Srepare Chutney Base:
- In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, coriander leaves, tamarind paste, and salt.
- Grind into a Smooth Paste:
- Add a little water and grind the ingredients into a smooth paste. Adjust the consistency by adding more or less water as needed.
- Prepare Tempering:
- In a small pan, heat oil for tempering. Add mustard seeds; when they splutter, add urad dal, asafoetida, and curry leaves. Allow them to turn golden brown.
- Add Tempering to Chutney:
- Pour the tempering over the chutney and mix well. This adds a burst of flavor to the chutney.
- Serve:
- Transfer the South Indian Coconut Chutney to a serving bowl. It pairs wonderfully with dosas, idlis, or as a side for various South Indian dishes.
Enjoy the delightful taste of South Indian Coconut Chutney with your favorite snacks!
