This is very different from the non traditional ones which you get to taste in a restaurant, but a typical recipe which you would find in a Tamilian House. The dash of lemon and yogurt added to the recipe makes it tangy and opens up your senses. A favorite accompaniment with dosa’s, idli’s, upma’s and anything you want to experiment it with.

Makes: 2 cups Serves: 4 persons

Cooking time: nil Preparation Time: 15 minutes

Ingredients to be ground to paste

• 1 cup grated fresh coconut
• 1 tablespoon dahlia/bhunna channa/ roasted channa dal
• 1 green chilli
• 1 teaspoon chopped ginger

Ingredients for Seasoning

• ½ teaspoon mustard seeds
• 1 teaspoon oil for seasoning
• 4 curry leaves
• ¼ teaspoon lemon juice
• ¼ cup thick yogurt
• 1 tablespoon chopped coriander leaves
• Salt to taste

Method

Grind all the ingredients except the seasoning together with ½ cup of hot water. Hot water prevents the coconut from getting curdled and sticky.

Heat oil in a small pan; add mustard seeds and curry leaves. Allow it to crackle.

Add the seasoning to the ground coconut mixture; add the yogurt, lemon juice and salt to taste and mix well.

Garnish with coriander leaves.

Filed under: Chutneys

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