February 27, 2008

Coconut chutney

1 cup fresh or frozen coconut
1/2 cup dalia (roasted chickpeas)
1-2 green chillies
1 inch tamarind
1 tsp sugar
2 curry leaves

For tempering:
1/2 tsp mustard seeds
1 pinch asafetida
4-5 curry leaves
1 tsp udid dal


Mix all ingredients together and blend it in the mixer. add water accordingly.
Serve this chutney with steamed idlis or hot dosas.

Tips: If you are using frozen coconut, let it come to the room temperature before blending.