Indian Kitchen

Coconut chutney is served with south-indian breakfast items like Idly, Vada and Dosa. It is quite simple and a quick recipe that can be whipped up in just a few minutes. Ingredients: Fresh coconut pieces - around 100g Roasted peanuts - around 100g Tamarind - a small piece (wash and keep aside, so that it gets soft for easy blending) Green chillies - 5 or 6 Ginger - 1 inch  Cumin seeds - 1/2 teaspoon Mustard seeds - 1/4 teaspoon Split black gram - 1 teaspoon Curry leaves - 1 sprig Cooking Oil - 2 teaspoons Salt  - 1 teaspoon Note: You will be needing a blender powerful enough to blend everything together into a smooth consistency. Steps: Heat a pan, add oil. When oil is hot, add mustard and cumin and let them splutter for few seconds.  Immediately add split black gram, and finely chopped garlic. Fry for a couple of minutes. Add green chillies and curry leaves and fry them a little. Take this nicely roasted aromatic ingredients into the blender, add cocon