Coconut Chutney for Rice

Ingredients

• 2 cups coconut, freshly grated
• Salt to taste
• 1/8 tsp tamarind paste
• 1 tbsp cilantro (coriander leaves) for garnish

For Masala

• 3 tsp urad dal (split black gram)
• 1 tsp mustard seeds (rai)
  
• 2 green chilli (adjust to taste)
• 4 red chillies
• Asafoetida powder (hing), a pinch
• Turmeric powder, a pinch
• 3 tsp vegetable oil
• Salt to taste

Preparation

1. Heat 2 tsp oil in a small pan. Add the hing, urad dal, mustard seeds, and roast until the dal is browning. Add the red chillies and fry until they are golden and the mustard is popping. Remove and set aside to cool.
   
   
2. In the same oil, fry the green chillies and remove.
   
   
3. In a small grinder (a coffee grinder works fine), pulse the roasted urad, mustard and red chillies to a coarse powder. Remove in a mixing bowl.
   
   
4. Add the coconut, turmeric powder and a little tamarind paste, and salt. Sprinkle a little water and pulse in a blender. Add the green chillies and pulse for a second. Remove in a bowl.
   
   
5. Garnish the coconut chutney for rice with some chopped cilantro, and serve with rice, ghee (clarified butter), and pappadums.
   

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• Eggplant-Cilantro Curry
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• Coconut Chutney
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