Ingredients:
For Chutney
¾ cup grated fresh coconut (I remove the outer brownish skin)
1 tbsp roasted black gram (skin removed)
2 green chillies (if not very hot)
2-3 flakes garlic
2 tbsp yoghurt
1/3rd cup fresh coriander leaves (washed and chopped), optional
Salt to taste
For tempering
1 tsp oil
½ tsp mustard seeds
½ tsp gram lentil
7-8 curry leaves
2 whole red chillies (split)
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Preparation:
Put all the ingredients mentioned under the heading 'for chutney', except for the yoghurt, in a grinder.
To incorporate all the ingredients together, gradually add the curd till the ingredients are ground to a paste like consistency. Remove in the serving bowl.
For tempering, heat oil in a small frying pan and add whole red chillies and then the mustard seeds.
Once they start to splutter, remove the pan from the fire and add the lentil.
Place the pan again on fire but over low heat and fry the lentil till it turns golden brownish.
Add curry leaves and pour the contents over the chutney. Mix well and serve.
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