Coconut Chutney
Cool South Indian coconut chutney with tempering.
Ingredients
- 1 cup fresh grated coconut (or frozen, thawed)
- 2 tbsp roasted chana dal (daliya)
- 1 small green chili
- ½ inch ginger (optional)
- Salt to taste
- ¼ to ½ cup water (adjust for consistency)
- For tempering:
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 dry red chili
- A few curry leaves
- Pinch of hing
Instructions
- Grind the Chutney
- Blend coconut, chana dal, green chili, ginger, salt, and water until smooth. Adjust thickness to your liking.
- Temper to Finish
- Heat oil. Add mustard seeds, let them crackle.
- Add urad dal, red chili, curry leaves, and hing. Let them sizzle till golden.
- Pour ' Pair
- Pour tempering over chutney. Serve fresh with idli, dosa, pongal, or vada.