Coconut chutney

Name: Coconut chutney
Total time: 900 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 cup grated coconut; 2 tbsp roasted chana dal; 2 chopped green chillies; 1 tsp minced ginger; 1/2 cup curd; as required Some curry leaves; to taste Salt; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; as required Oil for tempering the chutney; as required Water; 1 pinch asafoetida

Basna Bidisha Bal @cook_28848534

Coconut chutney originated from south indian cuisine which is beautifully pairs with dosa, idli, uttapam, vada. This easy recipe will work with whatever you have on hand. The basic ingredients to make this chutney is grated coconut, roasted chana dal, green chillies, dry red chilli,curd, ginger, curry leaves, cumin seeds, mustard seeds,oil.
#SD3

Basna Bidisha Bal @cook_28848534

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Ingredients

15 minutes

2 people

2 cupgrated coconut
2 tbsproasted chana dal
2chopped green chillies
1 tspminced ginger
1/2 cupcurd
as required Some curry leaves
to tasteSalt
1/2 tspcumin seeds
1/2 tspmustard seeds
as requiredOil for tempering the chutney
as requiredWater
1 pinchasafoetida

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Steps

15 minutes

1

Roast chana dan in a pan. Keep until it gets cool.
2

In a grinder add grated coconut, roasted chana dal, chopped green chillies, minced ginger,salt. Grind everything well.
3

Next in that grinder, add curd and if needed then you can add salt further. Grind again. If it needs water you can add water. Grind until chutney becomes slightly thick. Make a smooth consistency. Transfer to the serving bowl.
4

Now in a tadka pan, add 1 tsp mustard oil in low flame. When oil gets hot now add mustard seeds,when they start to crackle now add some curry leaves then slightly tear 1 dry red chilli and add into it. Add 1 pinch of asafoetida. Don't make the tadka pan too hot. Saute for 15 seconds. Switch off the flame. Now give this tadka to the chutney. Serve as side dish with dosa or idli or any South Indian food.