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Main Course

Red Coconut Chutney

Grated coconut is ground with red chilly, chana dal and other ingredients.

Ingredientsfor 2 servings

1/2 cup Coconut — grated
1 tbsp Chana dal lightly roasted, Kadala parippu
1 nos Dry red chilly lightly — roasted
Asafoetida A pinch (Kayam)
Tamarind/yogurt Little
Salt, to taste
1/4 tsp Mustard seeds
1/4 tsp Urad dal parippu (Uzhunnu)
Coconut oil, to taste
Curry leaves, a few

Preparation

Step 1
For preparing red coconut chutney, grind the ingredients for the chutney: grated coconut, chana dal, dry red chilly, asafoetida, tamarind and required salt, in your mixer along with some water to a course/fine paste.
Step 2
For seasoning, Heat the oil in a pan and let the mustard seeds crackle and urad dal. Add curry leaves, stir and remove from fire.
Step 3
Pour the seasoning into the ground chutney and mix immediately. Cover with a lid for 3 minutes so the aroma and flavor is maintained.
Step 4
Red coconut chutney, apt for dosa and idli, is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Red Coconut Chutney

Grated coconut is ground with red chilly, chana dal and other ingredients.

Ingredientsfor 2 servings

1/2 cup Coconut — grated
1 tbsp Chana dal lightly roasted, Kadala parippu
1 nos Dry red chilly lightly — roasted
Asafoetida A pinch (Kayam)
Tamarind/yogurt Little
Salt, to taste
1/4 tsp Mustard seeds
1/4 tsp Urad dal parippu (Uzhunnu)
Coconut oil, to taste
Curry leaves, a few

Preparation

Step 1
For preparing red coconut chutney, grind the ingredients for the chutney: grated coconut, chana dal, dry red chilly, asafoetida, tamarind and required salt, in your mixer along with some water to a course/fine paste.
Step 2
For seasoning, Heat the oil in a pan and let the mustard seeds crackle and urad dal. Add curry leaves, stir and remove from fire.
Step 3
Pour the seasoning into the ground chutney and mix immediately. Cover with a lid for 3 minutes so the aroma and flavor is maintained.
Step 4
Red coconut chutney, apt for dosa and idli, is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.