Ingredients
½ cup fresh coconut chopped
2 tbsp Bengal gram (Chana Dal roasted)
2 green chilies
¼ tbsp. cumin
¼ tsp lime juice
Salt to taste
Water as required
¼ cup coriander leaves (optional)
For Tempering:
1tsp coconut oil
3-4 curry leaves
¼ tsp red chilli powder
¼ tsp mustard seeds
¼ tsp urad dal (split black gram husked)
Pinch of asafetida (heeng)
Method:
Add the coconut, cumin ,green chilies ,roasted gram, lime juice and salt to a blender .Blend the ingredients well without adding water first .then add water little by little to get a smooth coconut chutney. Taste and adjust the salt. Transfer the chutney to a bowl.
Tempering Coconut Chutney
In a pan heat coconut oil on medium flame, add urad dal, stir for 1-2 minutes until the dal turns a little red. Then add a pinch of hing, mustard seeds. When mustard seeds crackle add curry leaves and red chili powder. Pour this over the coconut chutney.
