Coconut Chutney II


  • 2 tsp oil
  • 3 tbsp Bengal gram dal
  • 4-5 dry red chilies
  • ½ tsp asafetida powder
  • 6 tbsp grated fresh coconut
  • salt to taste
  • a small bunch of coriander leaves, chopped fine

For Tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal
  • 1 dry red chili, halved
  • A few curry leaves


  1. Heat 2 tsp oil and fry the Bengal gram dal, red chilies and asafetida powder till the dal turns golden
  2. Blend in a liquidizer to a fine paste, adding the coconut and salt. Use very little water. Set aside
  3. Heat 2 tsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney
  4. Garnish with the chopped coriander leaves and serve with dosai, idli or vadai
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