For the Chutney:
For the tempering:
- 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
- 2 tablespoons roasted chana dal (bhuna chana)
- 1 green chili
- ½ inch piece of ginger
- Salt to taste
- 1 teaspoon urad dal (split, skinned black gram)
- ¾ teaspoon mustard seeds
- ¾ teaspoon cumin seeds
- 1 sprig of curry leaves
- A pinch of asafoetida
- 1 red chili
- 1 tablespoon oil
Grind together all the ingredients for the chutney with a little water to a smooth consistency.
Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry the urad dal till it becomes brown. Then add the curry leaves, red chili, and asafoetida.
Fry for a minute. Immediately pour the tempering on the coconut chutney. Mix it well with the coconut chutney.
Serve coconut chutney with any idli, dosa, or vada of your choice.
Recipe courtesy of: