When it comes to south Indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south Indian restaurant style coconut chutney.
1/2 cup fresh grated coconut
1 tbsp dry roasted chana dal(bengal gram)
1/2 tsp jeera(cumin)
2 green chillies
1/2 inch ginger
1 tsp salt
water as required.
1 tbsp oil
1/4 mustard seeds
1/4 cup urad dal
Pinch of hing
1 sprig curry leaves
1 broken red chilli
Direction || How to prepare Coconut chutney
Blend all the ingredients together with very little water to make a thick paste.
Add salt and blend again.
Heat a pan on a low flame , add oil , mustard seeds , curry leaves ,urad dal
and saute till dal turns golden brown. Make sure that dal should not turn black.
Add hing and salt and saute for 1 minute.
Pour chutney over it and let it cook on a low flame for 1-2 mins.
This chutney keeps good for two day when refrigerated.
Serve chill or room temperatute with idli or dosa,vada, sandwiches or even with plain rice along with sambhar.