Desiccated Coconut & Lentil Chutney
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,
- Soak the desiccated coconut in equal amounts of warm water and rest, until all the water disappears.
- Powder the split roasted gram in a dry grinder into fine flour. Add into a mixing bowl.
- 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.
- 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,
- 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.
- Add in the curry leaves and asafoetida.
- Pour over the chutney mix.
Tastes best with Idlis, Dosas, Steamed rice and most other things, or even plain by itself!
