Coconut-Dal chutney is a very popular Southern Indian chutney-side-dish and condiment. This popular Indian chutney pairs well with idli, dosa, vadas and so much more. My coconut-Dal chutney recipe is super simple but tasty. I have used just the basic ingredients but twisted with some additions to have a better taste. I highly recommend using freshly grated coconut. It’s all about personal preference. You can change it as per your taste and preference.
So....Let's Cook Good Food...
Ingredients
5-6 tbsp grated coconut : You can add/reduce the quantity depend upon your taste
3-4 tbsp chana dal (Phutane) : You can add/reduce the quantity depend upon your taste
1-2 small green chilies, chopped A small piece of ginger
1 piece of garlic
1 tsp cumin
2-3 tbsp green coriander
2 tbsp Yogurt salt to taste For the Tempering 1/2 tsp mustard seeds red chilli , broken into pieces
1/2 tsp urad dal 6 to 8 curry leaves (kadi patta)
¼ tsp turmeric powder
Pinch of Hing 1 tsp oil
Method
Put the coconut, chana dal (phutane), green chillies, ginger, garlic, cumin, Yogurt, green coriander and salt in a blender with a little water (as required) and grind to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chilli, urad dal turmeric, and hing and stirring till the mustard seeds crackle. Add curry leaves, Pour this tempering over the chutney and mix well.
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