1 cup shredded coconut (fresh or frozen)
2 tbsp. Dalia (roasted chick peas)
1/2 inch ginger
1 green chili
1 tsp. oil.
1 tbsp. urad dal (white lentils)
1 tsp. mustard seeds
3-4 curry leaves
Salt to taste
Water or 2 tbsp. yogurt to thin the chutney
- Gring coconut, ginger, green chilies, dalia, and salt to form a smooth paste.
- Add water or yogurt while grinding.
- In a small tempering bowl heat oil. Add urad dal, mustard seeds, and curry leaves. When they crackle, add the temper over chutney.
- Mix and serve with Idli or Dosa
Use fresh grated coconut or shredded frozen coconut.
To a cup of coconut, add green chillies and ginger to your taste.
Add 2 tbsp. roasted gram (Dalia)
Add some water and blend well.
Consistency can be adjusted by adding water of plain yogurt.
Add salt and mix well.
For tempering: take 1 tsp. of oil in small pan.
fry 1 tbsp. lentil (white urad dal)
Fry till it is just changes color.
Add 1 tsp. mustard seeds.
Fry few curry leaves.
Add this hot temper to the chutney.
Serve with Idlis, Dosas, Appes!