South Indian Style Coconut Chutney
For those who may be shying away from coconut thinking that it is fattening, here’s some good news.
coconut is good for health
Raw coconut contains a type of dietary fibre called medium-chain triglycerides which can lead to weight loss. It is also rich in other dietary fibres and contains a variety of fats which help boost our immune system. Several types of minerals are also to be found in raw coconut which helps us maintain good health.
This chutney will stay good in the refrigerator for 4 to 5 days.
I had this with some pumpkin and moong bean sprout idlis. Delicious :-).
1 Cup fresh, shredded, coconut
3-4 Green chilli
Fresh ginger the size of your thumb
1/2 Cup fresh curry leaves
2 Tablespoons dalia dal (roasted split bengal gram)
1 Teaspoon mustard seeds
2-3 Dry red chilli
1 Teaspoon asafoetida
1 Tablespoon peanut or sesame oil
15-20 fresh curry leaves
Salt to taste
- Dry roast the dali dal on a very slow flame for about 10 minutes. You may need to stir frequently. Set aside to cool.
- Wash the half cup of curry leaves. Dry them on a kitchen towel and set aside.
- Wash and chop the green chillies.
- Peel, wash and chop the ginger.
- In a blender or a food processor jar, add the roasted dalia dal, shredded coconut, green chilli, ginger, curry leaves and salt to taste.
- Add about half a cup of water and blend till you get a fine paste like consistency.
- Transfer to a bowl.
- Wash and dry the 15-20 curry leaves.
- Break the dry red chilli into 2 to 3 pieces.
- Heat the oil and when hot, lower the heat and add the mustard seeds.
- Once the seeds start spluttering, add the asafoetida, broken dry chilli and curry leaves.
- Stir for about 30 seconds and add this to the coconut chutney.
- Mix well and put the chutney in a bowl with airtight lid.
- You may need to ad more water, please adjust quantity accordingly.