Recipe - Coconut chutney
This is a very simple chutney that can be made as an accompaniment to most South Indian dishes - dosas, idlis, Ven Pongal, uttapam, vaddas etc. The tadka is totally optional, its tasty without it too.
- On a frying pan, dry roast 2 tbsp Kadala channa or peanuts for about 5 minutes, till they turn golden then set aside on a plate to cool. (If you don't have peanuts you can omit this step - the chutney is tasty without it too).
- In a wet grinder, place 1 clove peeled garlic, 1/2 tsp salt, small piece of ginger (thumb nail size), 1/2 tsp cumin seeds, roasted peanuts, 2 green chillies, 1/2 cup fresh coconut and 1/4 cup water.
- Grind to a fine paste.
- Empty into serving dish (you can add a little water to the grinder to get out what is stuck in the bottom).
- Prepare the Tadka ~ Heat a small pot, then add 2 tbsp oil, 1/4 tsp mustard, 1 tsp urad dhal and 2 dried chillies (broken into pieces).
- Stir fry till the urad dhal turns golden brown.
- Then add 1 sprig curry leaves (about 8) and 1/4 tsp asafoetida.
- Stir fry for 30 seconds then turn off the stove.
- Pour the tadka over the chutney.