Grate some fresh coconut or rehydrate dry desiccated coconut in warm water for 10 minutes before you make the chutney
Add desiccated coconut, roasted chana dal (gram), fresh coriander, chilli, salt and tamarind paste / lemon juice to the blender
Blend the mix to a coarse powder. Check salt and add extra chilli if required
Scrape the sides of the blender, and add some warm water bit by bit until the chutney is blended into a fine paste
Transfer the freshly blended chutney into your serving bowl
In a small pan, heat some coconut oil
Once the oil is hot, add mustard seeds, Urad dal (optional), curry leaves, broken red chillies for the extra spice and Hing (asafoetida)
Fry for 1 minute or until mustard seeds splutter and curry leaves crisp up, remove the tempering from heat and pour it over the chutney
Mix the chutney well and serve it with some warm idli, dosa or anything you like
Looks really nice!! 🙂
Did You Know?
Coconut is a drupe and not a nut, and has high amounts of manganese, potassium, and copper often used fresh or dried in cooking. Coconut milk has a high fat content of around 17%, but is low in sugars.