Sunday, 26 May 2013

Coconut Chutney

Its Coconut chutney today.
This Chutney is from my grandmother's humble kitchen. She was a fab cook and excellent human being. Her food still lingers in my mouth. Miss those wonderful days of her cooking.
Now coming to the chutney, this is a simple plain chutney which goes very well with idli, dosa or just even with plain rice and a  dash of ghee.

Coconut - 11/2 cups,
Chana dhal - 1generous handful,
Urad dhal - 1 Tblspn,
Ginger - 2 inches,
Green chillies - 6-8,
Curry Leaves - 1 hand full,
Tamarind - Small marble size,
Coriander - 1/2 medium bunch,
Oil - 2 tspn,
Jaggery - 1/2tspn.

For tempering:
Oil - 1tspn
Mustard - 1spn,
Asafoetida - a pinch.

In a pan heat oil, add chana dhal, urad dhal and ginger.
Fry uptill dhals are lighly browned, add green chillies and curry leaves.
Fry for few seconds and add tamarind and coconut.
Fry for a minute and add coriander and remove from flame.
Allow to cool, grind with salt and jaggery and grind.
Do not grind to fine paste. Let the chutney be a bit course paste.
It tastes very good that way.
Give the tempering to the chutney with the ingredients under tempering and serve with idlis, dosas or just anything you like.


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