Wednesday, August 20, 2014
Coconut & Coriander Chutney with Yogurt
1 cup coriander/cilantro - chopped
4 green chilis (add more or less as per spice preference)
1/2 inch ginger root - chopped
1/2 cup grated coconut
10 curry leaves
1/2 cup yogurt
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon coconut oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon split black gram/udad dal (its white in color)
5 curry leaves
pinch of asafoetida/hing
Add all the ingredients in the 'for chutney' tab into a grinder and grind to a very fine paste. The coconut should be ground very well.
Remove it into a serving bowl.
In a small pan, add the coconut oil. When it gets hot, add the mustard seeds and let them splutter. Then lower the heat and all the other ingredients in the 'for tempering/tadka' tab. Mix gently with a spoon till the split black gram becomes a golden color. Add this to the chutney in the bowl. Mix well and serve with dosa, adai, idli, uttapam.
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