A flavorful coconut chutney that makes a delightful accompaniment for idli or dosa
- Fresh grated coconut – 1 cup
- Green chiles, chopped – 3 no
- Roasted split Bengal gram – ¼ cup
- Fresh cilantro leaves, roughly chopped – ½ small bunch
- Fresh ginger piece, peeled and chopped – ½ inch
- Lemon juice – ½ tablespoon
- Sugar – ½ teaspoon
- Table salt – ¾ teaspoon
- Vegetable oil – 1 teaspoon
- Brown mustard seeds – ¼ teaspoon
- Dhuli urad dal (split skinless black gram) – ½ teaspoon
- Asafoetida – a pinch
- Curry leaves – 5 no
- Dry red chillies – for tempering (optional)
- Place the coconut, chiles, roasted Bengal gram, cilantro leaves and ginger in a blend jar and blend to a paste with ½ cup water. Add lemon juice, sugar and salt and blend once again. Transfer into a serving bowl.
- Place a non stick tempering pan on medium heat and pour in the oil. When small bubbles appear at the bottom of the pan, add mustard seeds and when they begin to splutter, add dhuli urad dal and sauté for 30 seconds or until the dal turns light brown. Add asafetida and curry leaves and immediately pour the tempering over the ground chutney and mix well.
- Serve with dosas, idlis, or even rotis as an accompaniment.