Desiccated Coconut & Lentil Chutney (Vegan & Glutenfree)

This coconut chutney is a lighter and dairy free version of the traditional one. Desiccated coconut is cheap and easily available throughout the year locally eliminating the trouble of getting a fresh coconut or expensive, frozen grated coconut packs. Using split roasted gram  helps add a creamy flavour. I have used dairy free coconut kefir in this recipe but, can be substituted for any other slightly sour non dairy yogurt.

We need,

  • Desiccated coconut – 1/2 cup
  • Warm Water – 1/2 to 3/4 cup
  • Split Roasted Gram – 3 tablespoons
  • White Onion, chopped roughly – 1 medium
  • Green Chillies, chopped – 2
  • Curry Leaves – 10 to 12
  • Salt, to taste
  • Coconut Kefir – 2 tablespoons

For the garnish,

  • Coconut Oil – 2 teaspoons
  • Mustard Seeds – 1/2 teaspoon
  • Cumin Seeds – 1/2 teaspoon
  • Asafoetida – 1/4 teaspoon
  • Curry Leaves – 4 to 5

Directions,

  1. Soak the desiccated coconut in equal amounts of warm water and rest, until all the water disappears.
  2. Powder the split roasted gram in a dry grinder into fine flour. Add into a mixing bowl.
  3. Grind the coconut mixture, onion, green chilli, curry leaves and salt together. Add little amounts of water as needed. Transfer this to the mixing bowl towel too.
  4. Add the coconut kefir and remaining water in the mixing bowl and whisk well to get a uniform consistency without any lumps.

For the garnish,

  1. In a small pan, heat the coconut oil and add the mustard seeds. Wait till they pop and add the cumin seeds. Take of the heat.
  2. Add in the curry leaves and  asafoetida.
  3. Pour over the chutney mix.

Tastes best with Idlis, Dosas, Steamed rice and most other things, or even plain by itself!

image