Coconut
chutney is served with many South
Indian appetizers and snacks,
such as idli, vada, and dosa. It
also tastes great with rice. With this easy recipe, you can whip up
this chutney in minutes.
Servings: 6 Cooking Time: 5
minutes
Ingredients
1/2 cup fresh, grated coconut (nariyal, tengai,
kobbari)
1/4 cup dalia
( roasted, split chick peas,
without
the husk), or roasted chana dal
(split bengal gram)
5-6 green chillies
Ginger, a small piece
Coriander (cilantro) leaves, a few
Salt to taste
1 cup water
For Seasoning
1 tsp vegetable oil
1 tsp mustard seeds
5-6 curry leaves
Preparation
In a blender,
grind the grated coconut, dalia, chillies, ginger,
and coriander leaves with some salt and water into a
smooth paste.
Heat oil in a small pan, and add the mustard seeds.
When they start to splutter, add the curry leaves and pour it over the
ground paste (chutney).
Serve the coconut chutney with idli, vada,
dosa, and other appetizers and snacks.
