Prep and Cooking Time: 30 min.
Ingredients:
2 cups Coconut Freshly Grated
3 Green Chillies Chopped
2 Big Cloves Garlic Finely Chopped or 4 Small
1 Inch Ginger Grated
½ Juice of Lime
1½ tbsp Roasted Dariya (Roasted Bengal Gram)
1 cup Natural Yoghurt
1½ tbsp Sugar
Salt to taste
For Tempering:
1 tbsp Coconut Oil
1½ tbsp Urad Dal (Split Black Gram)
¾ tsp Mustard Seeds
8-10 Curry Leaves (Mitho Limdo)
¼ tsp Asafoetida (Hing)
Method:
Add the grated coconut, green chillies, garlic, ginger, lime juice, roasted dariya, sugar and salt to the blender.
Blend the chutney to a grainy consistency and remove it into a bowl; then mix the yoghurt, adjust the taste, and set aside.
In a small pan, heat the oil by adding the urad dal, stirring consistently until lightly golden. Then add the mustard seeds, curry leaves and asafoetida, let it splutter for a few seconds, then pour over the chutney and mix well.
Enjoy with medu vada, vati dal na bhaji, dosa, uttapam or idli sambar.
NB:
If you want the chutney runny, add ½ cup of yoghurt.
Store in an airtight container in the refrigerator; it will last 2 weeks.
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