Coconut Chutney (South Indian)
Zutaten
- 1½ Tbsp channa dal
- 1 cup finely-grated fresh coconut
- 6–8 green hot chile peppers
- ½ tsp tamarind paste
- 1 Tbsp chopped cilantro
- 1 tsp ginger paste
- Salt to taste
- ½ tsp oil
- ½ tsp mustard seed
- 3-4 curry leaves, chopped
- ¼ tsp asafoetida
Anleitung
1. Dry roast the channa dal until browned. Allow it to cool.
2. Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.
3. For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.
4. Add the seasoning mixture to the chutney, and mix well.
