Thursday, September 8, 2011

Coconut Condiment

Nariyal ki Chutney is a South Indian condiment often served with Dosa, Utthapam, and Idlis. It's my personal favorite when it comes to condiments. I have always dreamed of being able to make this condiment right. Today was my second attempt and I won.

1. 1/4 cup chana dal (yellow gram), soaked in water for 1/2 hr
2. 1 shredded coconut
3. Oil
4. Mustard seeds
5. Cumin seeds
6. Green chili, slit, 7-8
7. Salt
8. Tamarind pulp
9. Heeng, 1/2 tsp
10. Red chili, dried, 1
11. Curry leaves, a sprig

1. Heat oil in a wok.
2. Add cumin seeds. Let it sizzle.
3. Add soaked chana dal and slit green chilis. Fry for 5 mins until the ingredients change colour.
4. When cooled, grind into a paste with some water. You can add tamarind pulp at this time.
5. Add salt and mix. Set the paste aside.
6. Heat oil and add mustard seeds
7. When it starts to splutter, add heeng.
8. Add curry leaves and red chili.
9. Temper the paste with this.


chef and her kitchen said...

I love this anytime...reg sambar powder I ll definitely try 2 post soon

Prathima Rao said...

A must for breakfats in every south indian home!!
Prathima Rao
Prats Corner

Priya Suresh said...

Super delicious,my fav.

Tessa said...

Yum! I've eaten this but had no idea what was in it ;)

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