Just as Indians cant do without Idlis, Dosas and Sambars, they cannot do without this either. Coconut Chutney has a fan following surpassing probably even the audience of say - American Idol!:) Ok before I start an unwanted controversy here, lemme elaborate that my intention is just to press the point of its popularity in India esp in South India. :) Whenever I think of Coconut chutney, I think of my grandmother. She suffers from high diabetes and hence has been asked to stay away from coconut and anything made with coconut in her food. But she is so in love with coconut, that show her , say something like coconut chutney, she turns into an adorable child insisting on being served with it immediately and you would hear ooh's and aah's and sentimental sayings like "what is the point in living 2 extra years if I have to forgo coconut chutney!"..LOL Grandma I so miss you :)
With her in my thoughts I present you this family favorite and although the recipe can vary from house to house, the variations are quite mild and almost follow the same ingredients. I usually don't go for measurements and just eye ball it. But then the recipe is more or less the same as listed below. An important note to be made here is the coconut. Try to go in for freshly grated coconut - frozen is fine - but fresh ones make such a huge difference that it is totally worth the effort.
- Ingredients
- 1 cup coconut, grated
- 1 cup roasted gram (dalia/pottu kadalai - available in Indian stores)
- 2-3 green chillies (or as per taste)
- 1/2 cup curd
- salt to taste
- To Temper
- 1 tsp mustard seeds
- 1 tsp split black gram dal (urad dal)
- 1-2 dried red chillies (as per taste)
- few springs of curry leaves (Available in Indian stores)
- a pinch of asafoetida
Method
1. Soak the roasted gram in water for at least 20 min.
2.Add all the Ingredients other than the ones mentioned in the Tempering section in a blender and blend them till smooth.
In case if its too thick, add more buttermilk till its neither too thick nor too watery.
3.Now in a tsp of oil, temper the ingredients given in the To temper section till the mustard seeds start popping.
4.Pour down the temper into the ground mixture and serve. You can also garnish with little cilantro for additional color and taste.
Dont you want to know what is that smell which is wafting from fellow runner's kitchen? Just hop into the links and find it out yourself :)
1) Siri
2) Srivalli
3) Ranji
4)PJ
5)Curry Leaf
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
