Basic Coconut Chutney

Name: Basic Coconut Chutney
Total time: 600 s
Yield: vary
Cuisine: Indian
Ingredients: 1/4 cup roasted Chana dal; 1/2 cup Coconut powder(freshly grated); 1 Green Chilli (or as per your taste); 1/4 teaspoon Black Salt; 1/4 teaspoon Salt(or as per taste); 1/2 teaspoon roasted Cumin powder; 1/2 teaspoon Fennel powder; 2 teaspoon Oil; 1/2 teaspoon Mustard seeds; 1/2 teaspoon Urad dal; 3-4 Red Chillies; 1 teaspoon Sesame Seeds; 8-10 Curry leaves; 1 Lemon juice; 1 pinch Asafoetida

Sweta Jain @Sweta_051082

Nagpur

#GA4
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Coconut chutney is famous chutney from South and is famous all over India or we can can say all over world.
This is served with dosas, idlies, uttapam, medu bada or with our own wish.

Sweta Jain @Sweta_051082

Saved

Ingredients

10 minutes

vary

1/4 cuproasted Chana dal
1/2 cupCoconut powder(freshly grated)
1Green Chilli (or as per your taste)
1/4 teaspoonBlack Salt
1/4 teaspoonSalt(or as per taste)
1/2 teaspoonroasted Cumin powder
1/2 teaspoonFennel powder
2 teaspoonOil
1/2 teaspoonMustard seeds
1/2 teaspoonUrad dal
3-4Red Chillies
1 teaspoonSesame Seeds
8-10Curry leaves
1Lemon juice
1 pinchAsafoetida

Saved

Steps

10 minutes

1

Take ½ cup freshly grated coconut in a small grinder jar.
Add green chilli, chana dal & salt. After grinding check the taste and add some more salt if required.
2

Add some water(2-3 tablespoons), you can even make coconut chutney thick by adding less water.
Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add more tablespoons of water. Now remove the chutney in a bowl with a spoon.
3

At low flame, heat the oil in a small pan or a tadka pan, add ½ teaspoon mustard seeds and let them begin to crackle.
Once the mustard seeds begin to crackle, add urad dal (split and husked black gram). Now add ½ teaspoon cumin seeds, stir often and fry keeping the flame to a low.
4

When the urad dal start becoming golden, cumin seeds will also crackle and get browned.
Now add 1 red chilli, curry leaves and asafoetida (hing).Fry the tempering for a couple of seconds till the curry leaves become crisp and the red chilli changes color.
5

Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl.
Add lemon juice and mix.
6

Serve with idly, dosa, uttapam or vada/pakoda.
7

Note : You can even skip roasted chana dal if you don't have it and can use roasted Peanuts. Roasted chana dal is different from raw chana dal. Roasted chana dal directly edible dal.