Coconut Chutney

Name: Coconut Chutney
Prep time: 10 min
Cuisine: South Indian
Ingredients: 1 cup desiccated coconut; ⅓ cup roasted chana dal (Daliya/ split chickpeas); 1 golf ball size tamarind soaked in ¼ cup water or 1 tablespoon tamarind paste; 1–2 Kashmiri Chillies soaked (optional); ½ teaspoon whole Jeera (cumin seeds); Salt to taste; 2 teaspoons White Urad Dal (Split Black gram lentils); ½ teaspoon whole Rai (Mustard seeds); ½ teaspoon whole Jeera (Cumin seeds); 1 Kashmiri Chili broken into 3 pieces; ⅛ teaspoon Hing powder (asafoetida)

A perfect condiment to have with Idlis, Dhoklas, Utthapam, and Dosas.

Recipe by Mayavi Khandelwal

Prep: 10 min
Cuisine: South Indian

Ingredients

For base

1 cup desiccated coconut
⅓ cup roasted chana dal (Daliya/ split chickpeas)
1 golf ball size tamarind soaked in ¼ cup water or 1 tablespoon tamarind paste
1–2 Kashmiri Chillies soaked (optional)
½ teaspoon whole Jeera (cumin seeds)
Salt to taste

For tempering

2 teaspoons White Urad Dal (Split Black gram lentils)
½ teaspoon whole Rai (Mustard seeds)
½ teaspoon whole Jeera (Cumin seeds)
1 Kashmiri Chili broken into 3 pieces
⅛ teaspoon Hing powder (asafoetida)

Method

Grind the chutney ingredients to a smooth paste by adding enough water. Add more water to get the desired consistency.
Dry roast the urad dal and the chili pieces on a low flame in an iron pan, stirring all the time until it's golden.
Add the whole rai and whole jeera and stir. When it starts spluttering, switch off the gas and add the hing.
Add this to the chutney and mix well and serve.