Coconut Chutney / Raw coconut dip
Fresh and nutty tasting side dish for dosa , idli made with fresh coconut and roasted channa dal (a variety of chickpeas), mildly spiced with green chillies.
Equipment
- blender
- wok
Ingredients
- 1/2 cup tightly packed fresh coconut or desiccated coconut or coconut thread
- 1-2 tbsp roasted channa dal
- 1/4 clove Garlic
- 1/2 green chilli adjust to spice level
- 1 tsp salt adjust to taste
- 1-2 tsp oil
- 1 tsp mustard seeds
- 3-4 tbsp water adjust to consistency
- 2-3 leaves curry leaves
- 1 tsp Urad dal / skinned black gram
Instructions
- Add the coconut, green chillies, roasted channa dal, garlic, salt and dry blend it once till all the ingredients are blended to a nice powdery mix.
- Add water and blend it to a nice thick paste.
- Check for salt, add little water and blend again to a smooth consistency.
- Transfer the blended chutney mixture to a serving bowl
- In a small pan add oil, once its hot add mustard seeds, allow it to crackle, reduce the flame to low
- Add urad dal, curry leaves and switch off the flame. Allow the ingredients to sit in the mixture for about 1 minute. This tempering is called tadka
- Pour the hot tadka over the prepared chutney and serve it with dosa or idli or pesarettu.
Notes
- Adding tadka to your chutney is optional. Often it is added to enhance the flavors and taste of the dish. The chutney will taste great without tadka as well.
- Adding curry leaves is optional
- This chutney can be served thick or thin. Which ever is preferable to you, adjust the consistency by adding few more table spoons of water.
- If you are using desiccated coconut or coconut thread, soak it in warm water for 10 minutes before using.