Coconut Chutney is a great side dish (or rather item) for most of the south indian main dishes. This chutney along with sambar adds a nice flavor to those main dishes and somewhat essential with them. The preparation is not at all difficult and is quick.
Ingredients
- Roasted chana dal
- Cashews
- Coriander leaves
- Ginger
- 2-3 green chili
- crushed coconut
- 1 teaspoon mustard seeds
- pinch of cumin seeds
- soaked urad dal
- hing(Asafoetida)
Preparation time: 15 mins
Cooking time: 10 mins
Serves: 4
Steps
1. In a mixer grinder blend roasted chana dal, some cashews, coriander leaves, ginger, 2-3 green chili, crushed coconut, salt to taste and little water.
2. In a non- stick frying pan heat 2 teaspoon vegetable oil, then give the tarka with 1 teaspoon mustard seeds, pinch of cumin seeds, soaked urad dal, hing(Asafoetida), 1 dry red chili and fry for 2 mins.
3. Put all the mixer (step 1) in the frying pan (step 2) and mix well.
Coconut Chutney is ready to serve with Masala Dosa or Uttapam.
(3 votes, average: 5.00 out of 5) 
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