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Indian Style Coconut Chutney

Madhuri.Dixit's picture
Ingredients
  Chana dal 2 Tablespoon
  Desiccated coconut 6 Ounce (175 Gram)
  Garlic paste/Garlic pulp 1⁄2 Teaspoon
  Ginger paste/Ginger pulp 1⁄2 Teaspoon
  Dried red chilies 1⁄2 Teaspoon, crushed
  Salt 1 Teaspoon
  Green chilies 2 , chopped
  Fresh coriander 1 Tablespoon
  Lemon juice 3 Tablespoon
  Corn oil 2 Tablespoon
  Curry leaves 6
  Mustard seeds 1⁄2 Teaspoon
  Natural yogurt 4 Ounce (125 Gram)
Directions

Boil the chana dhaal in water to cover until soft enough to be mashed.
Mash the dhaal with a wooden masher and set aside.
Put the coconut, garlic, ginger, crushed red chillies, salt, green chillies, fresh coriander and lemon juice in a food processor or blender and grind for about 30 seconds.
Add the mixture to the chana dhaal.
Heat the oil in a small frying pan, add the curry leaves and mustard seeds and fry for a minute or so, until they are a shade darker.
Pour the hot oil with the seeds and leaves on to the coconut mixture.
Stir in the yogurt and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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