August 27, 2011

Coconut chutney Full of Flavours

I was invited to my husband s friend s place last evening for thambulam. They are from Andhra and aunty makes delicious chutneys like how a proper Andhraite should. And she had made coconut chutney. Now you may ask what s so great about it? Its after all a chutney. But no i would say that simpleton of a coconut chutney is the hand hand in partner of so many delicacies in south India. I found the chutney very flavoursome. So i went right ahead, complimented her and asked her for the recipe and tell me she did. So from Seetha Aunty s kitchen, coconut chutney for saturday night dinner.

Source: Seetha Aunty
Serves: 4

What you need?

1/2 A coconut grated
4 red chillies
2 1/2 tsp urad dal
1 tsp channa dal
1 1/2 tsp tamarind paste or tamarind the size of a big marble soaked in warm water for 10 mins
1/2 tsp fenugreek seeds
A few mustard seeds
A few cumin seeds
A pinch of hing( asafoetidia)
Oil 1 1/2 tsp( I used sesame oil)

How to make it?

Heat 1/2 tsp oil in a kadai and saute the dals, fenugreek and the mustard seeds until light brown. Then add the chillies and saute for 30 secs.
Remove from heat and let it cool.    
Then add the dal mixture to the grated coconut, tamarind, jeera and salt and grind into a paste by adding water little by little.
Transfer to a serving dish and season with mustard seeds and curry leaves.
I did not have any so i had to do without it. But believe me, i am sure the curry leaves would have only added to the flavour.
You can serve it with dosa, rice or idly. It should taste good with Puliogare or curd rice too.

This is my entry to reviving basics hosted by Jaya and Siri @ B2B Spice Powders event. :)

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