Coconut chutney 


Fresh coconut – 1 cup grated 

Green chilli – 4-6 (depending on how much spicy you want)

Tamarind – 1 tsp 

Cumin seeds – 1/2 tsp (divided)

Mustard seeds- 1/4 tsp

Garlic – 2 cloves (optional)

Fenugreek seeds – 6-8 seeds

Dried red chilli – 3

Curry leaves – 5 leaves

Udad dal – 1/4 tsp 

Oil – 2 tsps divided

Salt to taste

  • In a pan, heat up 1 tsp oil & add  cumin (1/4 th tsp), fenugreek seeds, green chilli, garlic & tamarind.
  • Cook for a minute & add the fresh coconut to it & turn of the heat.
  • ( in case of frozen coconut, cook the frozen coconut in the oil till it softens up).
  • Add salt to taste & grind the mixture.
  • Remove it in a bowl & season it.
  • To season, add 1 tsp oil to the pan & add udad dal, mustard seeds, cumin.
  • Allow them to splutter & add the red chilli & curry leaf.
  • Turn of the heat and add the seasoning onto the ground mixture.
  • Serve with Indian breakfast such as idli or dosa. 

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