Thursday, December 29, 2011

Coconut Chutney

Serves 6

A South Indian staple that can be served with almost every meal. Best made with fresh coconut, this chutney is a delight to the senses.

1 cup Fresh Coconut, peeled and chopped in pieces
1/2 cup Chana Dal, split and roasted
1/2 tsp Salt
1/3 cup Water or as needed
1 cup Cilantro Leaves

For the tempering
2 tsp Vegetable Oil
1 tsp Chana Dal, split
1 tsp Urad Dal, dehusked
1 tsp Mustard Seeds
10 Curry Leaves, Meethi Neem

Blend the coconut, chana dal, salt, water and cilantro leaves into a fine paste. Transfer to a bowl.

Heat the oil in a small skillet. Add chana and urad dals and saute till light brown in color. Then add mustard seeds and curry leaves. Cook till the mustard seeds start to crackle and spread this mixture over the chutney.