Coconut Chutney

Name: Coconut Chutney
Ingredients: 1/2 cup shredded coconut (about 40 grams); 3 tablespoons chana dal (about 30 grams); 5 tablespoons plain yogurt (about 75 grams); 2 green chilies; 3 dried red chilies; 6-7 garlic cloves; 1 teaspoon black mustard seeds; 2 tablespoons mustard oil; 12-15 curry leaves; Salt to taste

Nilu Mehta @nilu_healthy_kitchen

Patna

If you add a little chana dal and yogurt while making coconut chutney, it doubles the flavor and tastes delicious with your meal.

Nilu Mehta @nilu_healthy_kitchen

Patna

If you add a little chana dal and yogurt while making coconut chutney, it doubles the flavor and tastes delicious with your meal.

Saved

Ingredients

1/2 cupshredded coconut (about 40 grams)
3 tablespoonschana dal (about 30 grams)
5 tablespoonsplain yogurt (about 75 grams)
2green chilies
3dried red chilies
6-7garlic cloves
1 teaspoonblack mustard seeds
2 tablespoonsmustard oil
12-15curry leaves
Salt to taste

Saved

Steps

1

First, soak the chana dal in water for 2 hours. After 2 hours, rinse the dal well and drain it using a strainer. Heat a pan on the stove, add 1 tablespoon oil, and roast the dal for about 1 minute.
2

Add the shredded coconut, roasted chana dal, green chilies, garlic, salt, and yogurt to a blender. Blend until smooth, adding a little water if needed. For the tempering, heat a small pan on the stove, add 1 tablespoon oil, and add the mustard seeds. Let them crackle for about 10 seconds, then add the dried red chilies and curry leaves. Sauté for another 10 seconds, then turn off the heat.
3

Pour the tempering over the coconut chutney. Your coconut chutney is ready! Serve it with puri, paratha, idli, dosa, or any dish you like.