← Nouns Cooking · Indian

Ingredients

• 150 g fresh grated coconut (or frozen, thawed)
• 2 tbsp roasted chana dal (dalia / pottukadalai)
• 2 Green chilli
• 1 cm piece Ginger
• ½ tsp Salt
• 150 ml water, as needed
• 1 tbsp coconut or vegetable oil
• ½ tsp Mustard seeds
• ½ tsp Urad dal (split, skinned)
• 1 dried red chilli, broken
• 1 sprig Curry leaves
• 1 pinch Asafoetida (hing) (optional)

Method

1. Blend the coconut, roasted chana dal, green chillies, ginger and salt with about 100 ml water to a thick, slightly coarse paste. Add more water a spoonful at a time until it is the texture you like.
2. Scrape into a bowl and taste for salt.
3. Heat the oil in a small pan over medium heat. Add the mustard seeds and let them pop, then the urad dal, dried chilli, curry leaves and asafoetida. Stir for 30 seconds until the dal is golden.
4. Pour the tempering over the chutney and stir it in just before serving.

Tips

• Most asafoetida contains wheat; skip it or use a gluten-free brand.
• Best eaten the same day; keep it chilled and use within a day, as fresh coconut spoils quickly.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali