Coconut Chutney

First, add ½ cup tightly packed & freshly grated coconut in a chutney grinder jar.

Then, add 1 to 2 chopped green chillies (depending on your heat preference), ½ inch chopped ginger (optional, can substitute with 2 small cloves of garlic) & 2 tablespoons roasted chana dal.

Add salt to taste.

Add 3 to 4 tablespoons water. You can make this coconut chutney thicker by adding less water.

Gind to a smooth consistency. Add more water as needed.

Remove the chutney with a spoon or spatula in a heat proof bowl.

n a small pan or a tadka pan, heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds) over low heat.

Add ½ teaspoon mustard seeds. Once the seeds begin to crackle, then add the dal.

Next, add ½ teaspoon of cumin seeds.

Stir often and keep the flame to low. It should turn golden after a while.

Add 1 dry red chilli (broken and seeds removed), 9 to 10 curry leaves, & a pinch of asafoetida (hing). If the pan becomes very hot, then switch off the flame after adding the red chili, curry leaves and asafoetida.

Stir and fry and immediately pour the tempering together with the oil of the ground chutney.

Mix very well. Serve with idli, dosa, pakoda, or pongal.

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