South Indian Coconut Chutney with Mustard Seed and Curry Leaf Tadka

What you need

• 100 g (1 cup) freshly grated coconut, or frozen grated coconut, thawed
• 2 tbsp roasted chana dal, pottukadalai, the ready-roasted kind
• 2 green chillies, roughly chopped, more for heat
• 2 cm (3/4 in) fresh ginger, peeled and sliced
• 1/2 tsp salt
• 120 ml (1/2 cup) water, plus more as needed
• 2 tsp coconut oil
• 1/2 tsp black mustard seeds
• 1/2 tsp split white urad dal
• 1 dried red chilli, broken in half
• 1 sprig curry leaves, about 10 leaves
• 1 pinch asafoetida

Method

Restated from the original video

1. 1

   Put the coconut, chana dal, green chillies, ginger and salt in a blender jar.

2. 2

   Add half the water and blend to a fine, thick paste, scraping down the sides once or twice.

3. 3

   Add more water a little at a time until the chutney is spoonable but not runny. Taste and add salt if needed. Scrape it into a bowl.

4. 4

   Heat the oil in a small pan over medium heat.

5. 5

   Add the mustard seeds and wait until they pop, about 30 seconds.

6. 6

   Add the urad dal and red chilli and stir until the dal turns light golden, 30-60 seconds.

7. 7

   Take the pan off the heat and add the curry leaves and asafoetida. They will spit, so stand back.

8. 8

   Pour the hot tadka over the chutney and stir it in.

9. 9

   Serve with idli or dosa. It keeps in the fridge for 1 day.

Imported from yummytummyaarthi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.