- Grated Coconut - 1 cup
- Channa Daal - 1 tbsp
- Ginger(chopped) - 2″ piece
- Green Chillies (slit) - 4
- Cilantro/Coriander Leaves - 1 stalk
- Oil – 1 tbsp
- Mustard Seeds - 1/4 tsp
- Dry Red Chillies - 1 or 2
- Urad Daal - 2 tsp
- Salt - to taste
- Tamarind - a small piece
METHOD:
- On medium heat, dry roast the Channa Daal till it changes color and gives out a nice aroma.
- Transfer the Daal into a bowl with a little water. Allow it to soak.
- In a pan heat oil and add all the ingredients except coconut and fry for 2mins.
- Off the stove and add the grated coconut and mix with everything.
- Grind it with little water to make a fine paste.
- Drain the Channa Daal and add into the blender.
- Add Salt and Tamarind piece and grind well.
- Blend to desired consistency by adding Water.
- Pour into a serving bowl.
- Heat oil in a small pan.
- Now add Mustard Seeds in it and allow them to splutter.
- Add Dry Red Chillies. Cook for 10 seconds.
- Add Urad Daal and cook till they change to a light golden color.
- Mix well and turn off the stove.
- Pour the seasoning over the chutney.
- Garnish the coconut chutney with chopped coriander leaves.
- Serve with Dosas, Idli or Vadas.
