|Idlis with Kerala Style Red Coconut Chutney (Recipe)|
This chutney is a particular favourite of my husband. Every time we had it at any restaurant, he'd say, "Please learn how to make this!" I used Google to search for some recipes, added my two cents, and voila! I've come up with a recipe for this chutney that he likes! Success!
|Kerala Style Red Coconut Chutney Recipe|
Kerala Style Red Coconut Chutney Recipe
Preparation Time: 30 minutes (to soak the red chillies)
Making Time: 5 minutes
For the chutney
3 dried kashmiri red chillies
1/2 cup warm water
1/2 medium onion sliced
3 cloves garlic peeled
1 cup grated fresh coconut
Salt to taste
For the tempering
1 tbsp oil (peanut/ sunflower/ rice-bran)
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida
5-6 curry leaves
1/2 tsp white udad dal (skinless split black gram) (optional)
De-seed the dried kashmiri red chillies and soak them in the warm water for about 20-25 minutes.
In a grinder, grind together the soaked chillies, onion and garlic first for about 30 seconds.
Then add the grated coconut, salt and half the water the chillies have been soaked in. Grind for about 1 minute till it's a little smooth. Adjust salt and water if required.
Remove in a bowl and keep ready for tempering.
Heat the oil in a tempering pan on low heat. Add mustard seeds, cumin seeds and asafoetida and let them crackle.
Now add the curry leaves and fry on low heat till crispy.
Lastly, add in the udad dal and fry till slightly red.
Pour this tempering on the chutney.
Mix well and serve.