Coconut Chutney Karnataka

Method

1. 1

   Prepare coconut: Grate 1.5 cups fresh coconut.

2. 2

   Dry roast chana dal: Roast 2 tbsp chana dal in a dry pan 3-4 minutes until golden. Cool.

3. 3

   Blend base: Add fresh grated coconut, roasted chana dal, 3-4 green chillies, 1-inch ginger, 2 garlic cloves and salt to a blender. Blend to a smooth paste with a little water.

4. 4

   Adjust consistency: Add water as needed until smooth and spreadable.

5. 5

   Taste: Adjust chilli heat and salt.

6. 6

   Transfer to bowl: Pour into a serving bowl.

7. 7

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

9. 9

   Pour tempering: Pour sizzling tempering over the chutney. Stir gently.

10. 10

    Serve: Karnataka coconut chutney uses chana dal and garlic making it more robust. Serve with dosa, idli, rava idli or khara bath.