Classic Coconut chutney - serve with Dosa

Name: Classic Coconut chutney - serve with Dosa
Yield: 5 persons
Cuisine: Pakistani
Ingredients: 1/2 cup tightly packed fresh grated coconut or ½ cup desiccated coconut; 2 tablespoons roasted chana dal; 5-6 green chilies; 1/2 inch ginger; salt as per taste; 3-4 tablespoons water or add as required – for grinding; 1/2 teaspoon mustard seeds; 1/2 teaspoon Maash daal; 1 sprig curry leaves or 9 to 10 curry leaves; 5-6 dry red chili; 1/2 tablespoon oil m

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

I used to make this chutney in Malaysia because of the availability of fresh grated coconut. Here we don’t have so I avoid it. But when I saw in Sonal’s class, I couldn’t resist. I went for grocery and buy coconut, break it and take it out from shell and grate it. The taste of fresh coconut chutney is divine. But if you do have, you can take desiccated coconut too.

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Saved

Ingredients

5 persons

For Grinding
1/2 cuptightly packed fresh grated coconut or ½ cup desiccated coconut
2 tablespoonsroasted chana dal
5-6green chilies
1/2 inchginger
salt as per taste
3-4 tablespoonswater or add as required – for grinding
For Tarka
1/2 teaspoonmustard seeds
1/2 teaspoonMaash daal
1 sprigcurry leaves or 9 to 10 curry leaves
5-6dry red chili
1/2 tablespoonoil m

Saved

Steps

1

Take ½ cup tightly packed freshly grated coconut in a blender/ grinder jar
2

Then add green chili (chopped) and ½ inch ginger (chopped).
3

Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
4

Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Dish out the chutney in a bowl
5

For Tarka: Heat oil in a small pan. Add the mustard seeds.
6

When the mustard seeds begin to splutter, add the cumin seeds and urad dal.
7

Fry till the urad dal starts to become golden and aromatic.
Then add the curry leaves, red chili and asafoetida.
8

Fry for a couple of seconds till the curry leaves become crisp and the red chillies change colour.
Switch off the flame and immediately pour the Tarka on the chutney in the bowl.
Mix the mixture very well.
Serve coconut chutney with dosa

Plain crisp instant Dosa