Coconut Chutney with Daal

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • For chutney:
  • 3/4 cup - Fresh grated coconut
  • 1 tbsp - Channa dalia/putaani/hurigadale
  • 2 - 3 - Green chillies
  • 2 - 3 strands - Cilantro
  • 3 - 4 - Curry leaves
  • 1/4 tsp - Mustard seeds
  • 1/2 tsp - Tamarind paste
  • 1/4 tsp - Sugar
  • 1 tsp - Turmeric powder
  • 2 tsp - Asafetida
  • Salt - as per taste
  • For Tempering:
  • 1 - 2 tsp - Ghee or oil
  • 1/4 tsp - Mustard seeds
  • 3 - 4 - Curry leaves

How to Make Coconut Chutney with Daal

  • Grind coarsely all the ingredients for the chutney in a blender.
  • Add just enough water to make a thick paste.
  • Adjust salt and sugar according to taste.
  • Heat oil or ghee and add mustard seeds and curry leaves and let it splutter.
  • Add this to the paste.
  • Serve with dosas, idlis, akki rottis, pakoras or any other snack of your choice.

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