Classic Karnataka breakfast — coconut chutney karnataka made with fresh coconut.
Ingredients
- fresh coconut
- Oil or ghee as required
- Spices as required
- Salt to taste
Method
Prepare coconut: Grate 1.5 cups fresh coconut.
Dry roast chana dal: Roast 2 tbsp chana dal in a dry pan 3-4 minutes until golden. Cool.
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.
Adjust consistency: Add water as needed until smooth and spreadable.
Taste: Adjust chilli heat and salt.
Transfer to bowl: Pour into a serving bowl.
Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
Pour tempering: Pour sizzling tempering over the chutney. Stir gently.
Serve: Karnataka coconut chutney uses chana dal and garlic making it more robust. Serve with dosa, idli, rava idli or khara bath.