A delectable accompaniment for Savory Crepes, Dosas, idlis, Upma, Polenta and more...
By Ashok Vasudevan
Serves 4 | Prep time: 10 minutes | Cook time: 5 minutes
Ingredients:
- 1/2 cup grated coconut
- 1/4 cup roasted split Chickpeas (Channa dal)
- 1-2 medium-sized green chilies
- 1/4 cup Yoghurt
- 1/2 stalk of curry leaves (about 10-12 leaves)
- 1 tablespoon coriander (Cilantro)
- 2 teaspoons olive oil
- Salt
- 1/2 teaspoon mustard seeds
- 1 red chili (for decoration and garnish)
- 1 pinch Hing (Asafoetida)
Preparation:
- Lightly roast split chickpeas in a pan. You don't need to add oil or butter. Grind to a fine powder in a blender.
- Add freshly grated coconut to the blender. If you buy frozen coconut, then take 1 cup of frozen grated coconut in a microwave-safe dish and zap for 30 seconds. This will soften the coconut and you may now transfer this to the blender.
- To this, add chilies, coriander and 1/2 cup of water.
- Grind all this together in the blender for about 30 seconds. Intermittently stir contents to ensure uniform blending. Grind again for about 30 seconds. Now add 1/2 cup yogurt in a blender and grind the mixture for about 15 seconds. Ensure the mixture is still thick, somewhat grainy, but not overly so.
- Set aside in a serving bowl. Add salt and lightly stir.
- Add olive oil in saucepan and place on medium heat. When the oil is hot add mustard seeds, red chili, and hing. In a few seconds, the mustard seeds will pop. Add curry leaves and turn off the stove. Add as a garnish on to the coconut chutney.
