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Monday, October 03, 2005

Coconut Chutney and Yogurt Dip

Third part in the South Indian range after the Part I and Part II.

An excellent way to enjoy your Semolina Uttapam or any south Indian dish is the age old Coconut chutney. Its ready in an instant and is an instant hit too! :)

Coconut Chutney










Ingredients --
1 small bowl of grated/dessicated coconut
1 inch piece of ginger, peeled and grated
2 green chillies finely chopped
2 table spoons of yellow lentil (chana dal) dry roasted
1 tiny pinch of asafoetida *heeng*
2 teaspoons of mustard seeds *rai*
a few curry leaves
Chilli flakes (optional or how hot u'd like)
Salt to taste

Method --
1. Grind the coconut, ginger, chillies, yellow lentil into a fine paste. Can add water to fix the consistency. Set aside.
2. In a small pan, heat oil, add asafoetida and mustard seeds. Wait a minute till the seeds begin to splutter. Add the curry leaves and chilli flakes.
3. Fry briefly then pour this mix over the chutney paste made above. Add salt to taste.

Isn't that easy peasy! :D

And below is my yogurt version of the coconut chutney which I call the 'coconut dip' to avoid any confusion! :P

Coconut Dip

Ingredients --
1 small bowl of grated/dessicate coconut
1 large bowl of natural yogurt, whipped with a spoon.
2 teaspoons of mustard seeds *rai*
a few curry leaves
Chilli flakes (optional or how hot u'd like)
Salt to taste

Method --
1. Mix the yogurt and the coconut in a large bowl. Can add half a cup of water is the consistency is too thick. Set aside.
2. In a small pan, heat oil, add mustard seeds. Wait a minute till the seeds begin to splutter. Add the curry leaves and chilli flakes.
3. Fry briefly then pour this mix over the yogurt paste. Add salt to taste.


ENJOY!!!

3 Comments:

Blogger Truth Fairy said...

Hey,
A few suggestions on the coconut chutney.

You should also add a dash of tamarind paste. And adding lots of coriander leaves (a.k.a. cilantro) will give it a very nice taste. It makes the chutney look greenish. Also, for variation, you can try adding some mint leaves. This tastes awesome with Rava Idli. Enjoy!! :-)

October 05, 2005 7:12 AM  
Blogger Truth Fairy said...

And oh btw, a comment on the Sambhar too. Back home, Mom actually puts a small piece of jaggery in the Sambhar. I usually get it from the Indian store here. But if you don't get jaggery, then adding a spoon of sugar is a good alternative.

October 05, 2005 7:14 AM  
Blogger Nupur said...

Truth Fairy: Oh!! some really great suggestions. I'm definately going to try them when I make SouthIndian next time. :) Thanks so much!!

And welcome to the blog. Good to see you here..... look forward to seeing you around! Cheers.!!

October 06, 2005 4:24 PM  

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