Does the aroma of spices wake up your senses? Does the grating of fresh coconut get you riled up? Then you really enjoy cooking and eating.
Today we are making creamy coconut chutney that is served at most South Indian restaurants as a condiment or chutney for idli and/or dosa.
I myself haven't eaten this chutney in a long time and was excited when my mom made warm, fluffy idli and served it with this creamy coconut chutney. I think you can eat this chutney with any type of idlis.
Ingredients
- ½ cup of roasted chana dal
- 1/3 cup of dry roasted and de-skinned peanuts
- ¼ cup fresh coriander, chopped
- 2 small green chilies or per taste, peeled and finely chopped
- 1" piece of ginger, peeled and grated
- Size of walnut of dry tamarind, soaked in ¼ cup of water, remove strings
- ½ tsp cumin seeds
- ½ tsp salt, or per taste
Ingredients for the seasoning
- 1 tbsp Vegetable oil
- 1 tsp Urad/black gram dal
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 dry red chili, broken into 1" pieces (optional)
- a pinch of Hing or Asaphoetida
- 5 to 6 curry leaves, chopped
Procedure
In the blender, add roasted chana dal, peanuts, cumin seeds, chilies, and powder the mixture. Next, add ginger, coriander, tamarind with water and salt, and then add enough water to make the mixture into a thick sauce consistency. Blend again to a smooth paste. Taste the chutney and add salt per your taste. Scoop out the chutney into a serving bowl.
In an egg pan or tadka pan, warm oil on low to medium heat. Add urad dal and stir for 30 seconds until it turns golden. Then add mustard and cumin seeds, and red chili. Saute for another 30 to 40 seconds. When they sizzle, remove from heat and add Hing and curry leaves, stir for few seconds and immediately add the seasoning to the chutney.
