coconut chutney

ingredients (measuring cup used, 1 cup = 250 ml)

(A) for chutney:

• 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
• 2 tablespoon roasted chana dal (bhuna chana)
• 1 green chili/hari mirch
• ½ inch ginger/adrak
• salt as per taste

(B) for tempering:

• 1 teaspoon urad dal (split, skinned black gram)
• ½ teaspoon mustard seeds/rai or sarson
• ½ teaspoon cumin seeds/jeera
• 1 sprig of curry leaves/kadi patta. 9 to 10 curry leaves
• a pinch of asafoetida/hing
• 1 red chili/sabut lal mirch
• ½ tablespoon oil (sesame or peanut or sunflower oil)

how to make the recipe:

1. grind together all the ingredients mentioned in (A) to a smooth consistency.
2. heat oil in a small pan. add the mustard seeds. when the mustard seeds begin to splutter, add the cumin seeds and urad dal. fry till the urad dal till it becomes golden.
3. then add the curry leaves, red chili and asafoetida. fry till the curry leaves become crisp and the red chilies changes color.
4. switch off the flame and immediately pour the tempering on the coconut chutney.
5. mix it well with the coconut chutney.
6. serve coconut chutney with idli, dosa, vada or pakoda of your choice.