Spices n Secrets

Coconut chutney is one of my favorite dishes. I can take this even without Dosa or Idli. As this is my favorite and I am also staying in Bangalore, so for this reason I learnt how to prepare it from one of my South Indian friends.

Ingredients for 8 servings:

1. 1 cup grated coconut
2. 1 cup roasted bengal gram or chana dal
3. 1/4 cup chopped onions
4. 8-10 garlic cloves
5. 3 green chillies
6. 2 dry red chillies
7. 3 tbsp. vegetable oil
8. 1+1/2 tbsp. lemon juice
9. 1 tbsp. chopped curry leaves
10. 1/2 tbsp. sugar 
11. 1+1/2 tsp. black mustard seeds
12. 1 tsp. zeera whole
13. 1 tsp. urad dal
14. 1 tsp. ginger paste
15. 1/2 tsp. kashmiri chilly powder
16. 1/2 tsp. red chilly powder
17. 1/2 tsp. haldi
18. 1 pinch hing
19. salt to taste

Method:

In a bowl, mix coconut, bengal gram, ginger paste, garlic, onion, green chillies, kashmiri chilly powder, red chilly powder, haldi, curry leaves, lemon juice, hing, sugar and salt.
Now in a mixer-grinder, add the mixture with some water.
Grind the mixture into a smooth paste.
In a non-stick pan, heat some oil and temper dry red chillies, mustard seeds, zeera and urad dal.
Roast them in low flame.

Turn off the heat.
Pour the tarka on the prepared paste.
Store in air-tight container in fridge.
Serve chilled with idli, dosa, uttapam or paddu.

Debottoma Chatterjee Debnath

Hi! Myself Debottoma. Little bit introvert but I love to cook or you can say cooking is my passion. Whatever is my mood be it happy, be is sad or angry - I love to do cooking as it helps me to relax. Previously, I was working with IT sector as Admin & HR executive and now I am working with child care sector as Centre Head.