Ingredients:
½ cup grated coconut (available in the Indian grocery stores frozen section)
1 or 2 green chilies
½ inch ginger
salt as per taste
3 to 4 tablespoons water or add as required - for grinding
½ teaspoon mustard seeds
½ teaspoon urad dal (white lentil)
½ teaspoon cumin seeds
9 to 10 curry leaves
1 pinch of asafoetida (hing)
½ tablespoon oil - for tempering
Directions:
Take ½ cup grated (thawed) coconut in a blender.
Then add 1 green chili (chopped) and ½ inch ginger (chopped).
Add salt as per taste. Add 3 to 4 tablespoons water.
Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Remove the chutney in a bowl.
Heat oil in a small pan. Add the mustard seeds.
When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
Then add the curry leaves, red chili, and asafoetida.
Fry for a couple of seconds till the curry leaves become crisp.
Switch off the flame and immediately pour the tempering on the chutney in the bowl.
Mix the tempering mixture very well and serve cold.
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