Coconut chutney

Perfect blend of different flavors and the ease with which it can be made – coconut chutney is a great example of traditional, health conscious South Indian food and a showcase recipe for raw cuisine.

Ingredients:

• 1 1/4 cup of freshly grated coconut
• 1/2 tsp cumin seeds
• 1 tsp split gram dal/minappa pappu/urad dal
• 1 tbsps chana dal/senaga pappu/bengal gram
• 2 dry red chillis, tear and de-seed
• 2 green chillis, cut each into two
• 4 garlic flakes
• small sized tamarind
• 2-3 tsps oil
• salt to taste

For seasoning:

• 1/2 tsp mustard seeds
• 1 tsp split gram dal/minappa pappu
• 14 -15 curry leaves
• 1/2 tsp oil

Preparation:

• Heat oil in a pan. Add cumin and toast them for a few seconds, add the dals and let them turn red. Next add the garlic, red chillis and green chillis and fry them for half a minute on low heat. Lastly add the coconut pieces (or grated) and stir fry for a minute. Remove from pan and cool.
• Once cool, grind the toasted ingredients, tamarind, salt to a slightly coarse paste by adding very little water (few tbsps). You shouldn’t make it into a smooth paste.
• Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out.
• Turn off heat and add the seasoning to the ground coconut (kobbari )pachadi and combine.
• Serve with any hot dish