Coconut Chutney
Ingredients
- 0.33 cups frozen or Dry-shredded Coconut
- 0.33 cups Dalia of Dalia-see note -available in Indian market
- 0.33 cups Chopped Cilantro
- 0.33 cups plain Yogurt-low fat can be used
- 1 small or half of green chili chopped
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 1 teaspoon Urid Daal-shelled
- 1 teaspoon Oil
- 4 Curry leaves- fresh or dried
- 1.25 teaspoons Black Mustard-Raai
Instructions
Put first 7 items in the blender
Blent till it becomes a slightly course paaste. You maay have to stir in between blending.
Put the mixture in a serving bowl.
Heat oil in a small Tadka bowl- or a small Pan. Add daal and Rai. When Dall strts to turn color, turn off heat and quickly add curry leaves.( Be careful- may sssplatter) and pour over the chutney
Stir gently before serving. The roasted dall give nutty taste and Curry leaves give wonderful flavor.