Sunday, August 7, 2011

Coconut Chutney

Coconut chutney can be made with Pottukadalai (Fried Gram or Roasted Channa Dal) or without it. Each preparation has its own uniquely exciting taste. For dinner today, I prepared Coconut Chutney with Pottukadalai.

Here is my recipe for this incredibly easy to prepare chutney!

  1. Shredded coconut - 2 cups
  2. Roasted Channa Dal - 1 cup
  3. Green Chilies - 3
  4. Tamarind paste - 1 Tsp
  5. Mustard seeds - 1 Tsp
  6. White lentils - 1 Tsp
  7. Cashews - 1/3 cup
  8. Finely chopped Curry leaves - 1 Tbsp
  9. Finely chopped Cilantro - 1 Tbsp
  10. Finely chopped Ginger Root - 1 Tbsp
  11. Ghee (clarified butter) - 1 Tbsp
  1. Grind ingredients 1-4 in a blender/food processor. Remove from the blender jar and put in a bowl.
  2. In a small sauce pan, heat-up the ghee.
  3. When the ghee is hot, add the mustard seeds, asafoetida. Cover immediately, as the mustard seeds will splutter. Turn down/off the heat.
  4. When the mustard seeds are done poppin', add the cashews, white lentils, ginger root. These ingredients should turn golden brown and not be charred.
  5. Add the contents from step # 4 to the coconut chutney in the bowl, from step # 1.
  6. Garnish with Cilantro and add salt to taste!

Bon appetit' :)

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