Coconut is high in fiber, but its most plentiful nutrient is fat, the oil that accounts for 85 percent of the
calories in coconut meat. Roasted Split Chick Pea is a good source of protein.
This delicious and nutritious chutney elevates any ordinary dish to an extraordinary taste. This is
a very popular chutney made in the Southern part of India. I love it so much, i eat by itself instead of using
as an accompaniment. Can be used as a dip too.
Preparation Time – 10 minutes
Cooking Time – 2 minutes
Serves – 4
Ingredients
1 half of a coconut – Shredded finely
Roasted Split Chick Pea(Channa Dal) – 1 Tbsp
Salt – 1/2 tsp or to taste
Green Chili – 2 or to taste
Water
Coconut oil – 1 tsp
Mustard Seeds – 1/2 tsp
Asafoetida – a pinch
Urad Dal – 1/2 tsp
Curry leaves – 3-4 leaves chopped
Method
1) In a blender add the coconut, roasted split chick pea, salt, green chili
and grind to a fine powder.
2) Now add 2-3 Tbsp of water and once again grind to get a thick paste.
3) Do not add water in the beginning itself because sometimes the
coconut milk and oil will separate and float from the paste.
4) After grinding to a fine paste, now add water to get a desired consistency
and add more salt if required.
5) Heat oil and once warm add the mustard seeds. Once the mustard seeds
stop spluttering, add asafoetida, urad dal and curry leaves.
6) Once the urad dal becomes slight golden in color transfer the tempering
to the ground chutney. Stir thoroughly, serve and enjoy.
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