Recipe Index

Tuesday, May 6, 2014

Coconut Chutney

1 cup grated coconut
1/2 cup roasted chana dal(chana dalia or pottu kadalai)
1 1/2 cup water
1 teaspoon and a few drops of til oil(Indian sesame oil)
1/2 teaspoon mustard seeds
3 or 4 whole broken red chilies
1 teaspoon salt or to taste
1 1/2 tablespoon tamarind concentrate

Preparation:  Roast the chana dal in a few drops of oil until it is light brown.
Turn the heat off and let it cool.  When the chana dal is cool grind it with the grated coconut and water.  After it is ground remove it from the blender jar and pour it on to a serving dish for seasoning.

To season:  Heat a pan on medium heat with 1 teaspoon of til oil.  To it add the mustard seeds and whole red chilies and wait for the mustard seeds to pop.  When the mustard seeds pop add it to the ground chutney.  Next, add salt and the tamarind concentrate mix and serve.

This is my mother's recipe.  She is used to make it when she needed to make coconut chutney in a hurry.  I am posting this in her memory for mother's day.
She was a beautiful and special mother.