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Ingredients
1 cup grated coconut
3-4 green chilies
1 tbsp roasted Chana dal
1/4 cup curd (You can also use lemon instead of curd)
salt to taste
For tempering
1/2 tsp Mustard seeds
1/2 tsp urad dal
2-3 dry red chilies
1 tbsp Oil
few curry leaves
Method
1. In a grinder grind the coconut, green chilies and chana dal with salt
2. Add water to adjust the consistency
3. Now add the curd and mix well.
4. In a tempering vessel, add the oil and let it heat.
5. Now add the mustard seeds and urad dal and let it crackle.
6. Add the red chilies and curry leaves and fry for few seconds.
7. Now add the tempering into the chutney and mix well.
8. Your jhatpat coconut chutney is ready to be served with Idlis and Dosas
1 cup grated coconut
3-4 green chilies
1 tbsp roasted Chana dal
1/4 cup curd (You can also use lemon instead of curd)
salt to taste
For tempering
1/2 tsp Mustard seeds
1/2 tsp urad dal
2-3 dry red chilies
1 tbsp Oil
few curry leaves
Method
1. In a grinder grind the coconut, green chilies and chana dal with salt
2. Add water to adjust the consistency
3. Now add the curd and mix well.
4. In a tempering vessel, add the oil and let it heat.
5. Now add the mustard seeds and urad dal and let it crackle.
6. Add the red chilies and curry leaves and fry for few seconds.
7. Now add the tempering into the chutney and mix well.
8. Your jhatpat coconut chutney is ready to be served with Idlis and Dosas
