This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosai, although it's versatile enough to serve with grilled fish or vegetables.
2 tablespoon Chana dal, a. k. a. yellow split lentils
1.5 cup Finely shredded unsweetened desiccated coconut
0.6699999999999999 cup Hot water
1.5 teaspoon Seedless tamarind paste, not concentrate
1 teaspoon Sugar
0.5 teaspoon Kashmiri red chili powder
As required Kosher salt, to taste
For tempering
2 tablespoon Ghee or neutral oil
1 teaspoon Urad dal, a. k. a. split black gram lentils
1 teaspoon Black mustard seeds
Nutrition value
952
calories per serving
93 g Fat12 g Protein19 g Carbs21 g FiberOther
Current Totals
93 g Fat
12 g Protein
19 g Carbs
21 g Fiber
MacroNutrients
Carbs
19 g
Protein
12 g
Fiber
21 g
Fats
Fat
93 g
Vitamins & Minerals
Calcium
52 mg
Iron
5 mg
Vitamin A
104 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
61 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
10 mg
Copper
1 mcg
Magnesium
133 mg
Manganese
2 mg
Phosphorus
289 mg
Selenium
36 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment