Coconut Chutney
2 teaspoons channa dal (Bengal Gram) or yellow split peas
1 cup grated unsweetened coconut (use fresh or frozen fresh)
1 teaspoon chopped ginger
1 tablespoon chopped onion
1 fresh green chilli (Serrano or Thai stemmed)
12 – 15 fresh curry leaves
1 teaspoon fresh lemon juice (optional)
2 tablespoons oil
½ tsp mustard seeds
1 dried red chilli
1 tsp white gram beans(urad dal) opt.
1. In a blender or mini food processor, process the channa dal until it resembles fine cornmeal.
2. Combine the ground-up channa dal, coconut, onion, ginger, green chilli, 6 – 8 of the curry leaves, lemon juice and I cup of warm water in a blender or food processor. Scrape down the sides and add another ¼ cup water or more as needed to form a smooth mixture. Use less water for a thicker consistency. Set aside.
3. In a small frying pan heat the oil over medium high-heat. Add the mustard seeds and cover. When the mustard seeds have popped, put in the urad dal and fry for a few seconds until the dal turns pale gold. Toss in the dried red chilli and the remaining curry leaves. When the curry leaves have crackled for a few seconds, add the coconut mixture to the pan and remove from the heat, stir to combine. Cover until ready to serve.
Yield 1 ½ cups – serves 6 – 8
