Coconut Chetni

Coconut Chetni

Raw

Ingredients:



• 2 cup coconut freshly grated (sliced)
• 1/4 cup cilantro chopped
• 6 green chilies chopped (or 3 red chilies)
• 1 tbs oil
• 1 tsp mustard seeds
• 1 /4 tsp methi seeds (optional)
• 1 tsp salt
• 1" natural tamarind (1/4 tsp tamarind paste)

Seasoning (Optional)

• 1 tsp urad dhal
• 2 red chilies crushed into a couple pieces
• 4 curry leaves
• 1 pinch hingh
• 1 pinch turmeric
• 1 tbs oil

Grinded

Method: Heat 1 tbs oil in a pan till it is hot on medium. Add 1 tsp of mustard seeds and let it splatter. Then add the methi seeds, green chilies, cilantro and roast for a couple minutes and turn off the heat. Now add the coconut to the pan and swish it around. Pour the contents of the pan into a blender, add the tamarind, salt and about 3/4 cup of water. Blend this into a fine coarse paste. Pour the chetni into a serving dish.

Seasoning(optional)
Heat 1 tbs oil in a small pan till it is hot on medium heat. Add 1 tsp of mustard seed and let it splatter. Add the urad dhal and roast till the urad is nicely toasted and brown. Turn the heat off add the turmeric, hing, red chilies, curry leaves and swish the contents around in the pan for a couple minutes. Pour the seasoning to the chetni and mix well

Cooking Tips: Add more or less water while blending the chetni as needed. Vary salt, chilies tamarind as needed.


Serving Tips: Serve with dose, iddlies or rice.