Categories: chutney

Ingredients

• • 1/2 cup fresh, grated coconut (nariyal, tengai, kobbari)
• • 1/4 cup dalia ( roasted, split chick peas,
• without the husk), or roasted chana dal
• (split bengal gram)
• • 5-6 green chillies
• • Ginger, a small piece
• • Coriander (cilantro) leaves, a few
• • Salt to taste
• • 1 cup water
• 5.44.1.1 For Seasoning
• • 1 tsp vegetable oil
• • 1 tsp mustard seeds
• • 5-6 curry leaves

Directions

1. In a blender, grind the grated coconut, dalia, chillies, ginger, and coriander leaves with some salt and water into a smooth paste.

2. Heat oil in a small pan, and add the mustard seeds. When they start to splutter, add the curry leaves and pour it over the ground paste (chutney).

3. Serve the coconut chutney with idli, vada, dosa, and other appetizers and snacks

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