This is an experimental coconut chutney. There are multiple recipes, and I'm still looking for the best. The current one doesn't work well at all. The real issue appears to be how to grind the coconut. In India they use a mortar and pestle. A blender doesn't work well at all. I've tried a meat mincer, which divides the coconut, but the results are nothing like what I recall from my last visit in Chennai. The recipes here are derived from various books and web sites, and are for reference only.
1 teaspoon chana dal 1 teaspoon urud dal 1/2 fresh coconut (160g) 2 green chilis, seeded and chopped 1/2 teaspoon salt 1 tablespoon oil 1 teaspoon black mustard seeds 5 curry leaves 1 teaspoon tamarind puree.
Cooking time: 2 minute(s)
Style: South Indian Vegetarian
4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste
Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.
1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed
4-5 green chillies
1/2 cup coriander leaves
1 tsp. salt
1/4 tsp. sugar
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida
Grind all the ingredients (except those for seasoning) together.
Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
Stone ground chutneys will always give a better flavour and texture.
Grind till smooth.
Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
Making time : 20 minutes (excluding grinding time)
Makes : 1 1/2 cups
Shelf life : Best used same day.
Coconut Grated 1 cup Red Chillies(dry) 2 nos mustard seeds 1 tsp urad dal 2 tsp tamarind dry 1 small piece salt to taste sugar 1 tsp hing 1 tsp oil 1 tbsp
Grate the Coconuts.
In a pan heat the oil & add 1 tsp of urad dal, &chilliies.
Fry for a minute.
Let it cool completely . Add the tamarind,sugar,hing &
coconut & grind it to a fine paste . DO the seasoning with
the other tsp of urad dal , mustard seeds in a tsp of oil.
Enjoy with steaming plain rice.
Brahmin style Coconut Chutney
Ingredients: Grated coconut 2 cup, green chillis 8-10, coriander leaves ¼ cup, curry leaves (few springs), tamarind pulp 2 tsps, salt to taste, hingu and fried gram ¼ cup.
Method: Mix all the ingredients together. Later grind it in the mixie to fine paste. Serve it with dosa/onion uttappa.
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