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Main Course

Malabar Coconut Chutney

A quick Kerala-style chutney that comes together in minutes and adds a punch of flavour to dosa, idli, or just a plate of rice and dal. Grind it coarse for texture or smooth for dipping.

Ingredientsfor 4 servings

1 nos Fresh coconut — grated
1 cup Bengal gram (Kadalaparippu)
2 nos Green chillies
1” piece Ginger
1 cup Curd
Salt, to taste
1 tsp Mustard Seeds
2 nos Dry red chilly (Kollamulaku)
1 tbsp Oil

Preparation

Step 1
Soak the Bengal gram in water for 1 hour and roast them in a pan without using oil.
Step 2
Grind togther the Bengal gram, the grated coconut, green chillies, ginger and curd.
Step 3
Add water, if required.
Step 4
Add salt to it and Stir everything together thoroughly.
Step 5
Pour oil into a pan and heat it and add mustard seeds, whole red chillies and pour it onto the chutney.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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