An eternal favorite at home this simple chutney made of fresh or frozen grated coconut , roasted channa dal or dalia and flavored with fresh mint is a notch above the usual. The entire assembly is done in minutes literally and you will have one of the best tasting accompaniments ever for dosa or idlis.. Well aware of moderation being the key, this coconut chutney is perfect when you do not over indulge.
Fresh ingredients bring to the table the flavor that is best described lip smacking !
Grated coconut ground with fresh mint, chili and ginger and seasoned with crackled mustard seeds and split urad dal.. Now how can you resist it?
- Fresh or frozen grated coconut : 1/3 cup
- Roasted Channa dal or Dalia : 1/4 cup
- Fresh green chilies – 4-5 ( please adjust according to spice level)
- Ginger : skinned, 1 inch piece
- Fresh mint leaves : 10-12
- Salt : 1 tsp.+ adjusted to taste
- 1/2 – 3/4 cup of water
- Oil : 1 tsp.
- Mustard seeds : 1/2 tsp.
- Split white Urad Dal : /2 tsp.
- Asafoetida : a generous pinch
- Curry leaves : 4-6 , torn in halves ( I was out of these)
- If using frozen coconut , do bring it to room temp before grinding. Alternatively nuke it in the microwave for about 15-30 seconds.
- Initially coarse blends the ingredients listed under chutney without adding water. Then add the required amount of water to smoothen out the consistency and to bring it to required thickness.Smooth grinding is essential otherwise flavor is lost.
- To season it, heat a tsp. of oil in a skillet or fry pan and add the mustard seeds and hing. The seeds will crackle and you can subsequently add the split urad dal and curry leaves. Allow the dal to brown a bit and scoop everything out and add to the chutney.
- That’s it . Ready to serve with piping hot idlis or dosa.
You might want to try it with these as well.
- You can substitute coriander leaves or cilantro for mint. It would give you a different dimension.
- Squeezing half a lime will impart tanginess and would be awesome as well.