Coconut Chutney

INGREDIENTS:

Shredded Coconut –  1 cup
Channa Daal (white color) or roasted chana dal– 1/2 cup
Ginger – 2″ piece
Garlic - 3 flakes
Green Chillies – to taste (slit)
Cilantro/Coriander Leaves – small bunch
Curry Leaves – 1 sprig
Oil – 1 tbsp
Asafoetida – pinch
Mustard Seeds – 1/2 tsp
Dry Red Cillies – 1-2
Urad Daal – 2 tsp
Salt – to taste

HOW TO MAKE:

1)  Transfer the chana dal, garlic + ginger pieces, salt &  into the dry mill of a mixer. Dry grind these into a fine powder.

2)  Transfer this powder into a blender and add the shredded coconut along with the green chillies & cilantro (coriander leaves). Check for salt also.

3) Blend to desired consistency by adding Water. Dont make it watery. Pour into a serving bowl.

4)  In a small skillet, on medium heat, heat the Oil.Once hot, add in Mustard Seeds and allow them to splutter.

5)  Add in Asafoetida and Dry Red Chillies. Cook for 5 seconds. Add in Urad Daal and cook till they change to a light golden color. After that add in Curry Leaves, mix and turn off the stove.

6)  Pour the seasoning over the chutney.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    9/10**

**  The amount of coriander leaves to be added can be as per your choice. The more coriander leaves you add, the greener the chutney.

**  For a reddish colored Coconut chutney, you can dry grind a few dry red chillis in step 1 and skip the green chillis in step 2.