August 9, 2005

Coconut Chutney

  • 2 cups of fresh coconut, shredded
  • 10 dry red chillies
  • 1 sprig curry leaves
  • A large pinch of hing (asoefetida)
  • 1/2 tsp methi(fenugreek) seeds
  • 2 tsp udad dhal
  • 2 tsp channa dhal
  • 1 small tomato
  • Salt to taste
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done.
Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste.

Goes well with dosas, idli and plain rice.