Coconut chutney with roasted dal Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the chana dal until golden brown.
• STEP 2.In a blender, add roasted chana dal, grated coconut, green chilies, ginger, and salt.
• STEP 3.Blend until smooth, adding water as required.
• STEP 4.Heat oil in a small pan and add mustard seeds, urad dal, and curry leaves.
• STEP 5.Once the mustard seeds start to splutter, pour the tempering over the chutney.
• STEP 6.Mix well and serve with idli, dosa, vada, or uttapam.

Cooking Tips

• You can add a small piece of tamarind for a tangy flavor.
• Adjust the spice level by adding or reducing the number of green chilies.
• For a variation, you can add roasted peanuts or cashews to the chutney.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator for up to 3 days.
• Serve chilled or at room temperature with South Indian dishes like idli, dosa, vada, or uttapam.