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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Mahanandi blog. Note: I add less urad dal and use frozen coconut instead of fresh. Ingredients:
1 cup of frozen shredded coconut, thawed |
1/4 cup of dry channa dal |
6 small green chilies, roughly chopped |
1 shallot, sliced into chunks (or piece of red onion) |
6 sprigs fresh cilantro |
1/2 inch ginger |
1/2 tablespoon tamarind extract |
1 cup water |
1/4 teaspoon salt |
1/2 teaspoon oil |
1 teaspoon mustard seeds |
1 teaspoon cumin seed |
1/2 teaspoon urad dal (optional) |
1 -2 fresh curry leaf (optional) |
1 -2 dried red chili (optional) |
2 tablespoons yogurt (optional) |
1/4 lime (optional) |
Directions:
1. Roast the chana dal in a pan until golden brown.
2. Add coconut, chana dal, green chillies, shallot, cilantro, ginger, tamarind and salt into a blender, chopper, food processor, or mortar and pestle.
3. Add half cup water and add the rest of the water slowly as you blend until you get a paste/chutney like consistency.
4. Transfer mixture to a serving bowl or cup.
5. In a small pan, add half teaspoon of oil and heat it.
6. Add the mustard seeds, cumin seeds, urad dal, curry leaves and dried red chillies (in that order) and sauté them until they start to splutter and turn golden brown.
7. Remove the pan from heat and add the fried spices to the pureed coconut mixture in the cup.
8. Stir in the yogurt.
9. Just before serving, squeeze few drops of lime juice to taste.
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