Coconut Mint Corainder Chutney

No South Indian Breakfast is complete without the popular coconut chutney. This is perhaps the most frequently prepared dish in every South Indian home after rice. Whether it's dosa, idli, wada, pongal, lemon rice or upma, coconut chutney finds its way to the platter. This chutney is basically a mix of coconut along with herbs, lentils and tempering and at times just coconut paste diluted and tempered. This recipe is a version of the chutney prepared with mint and coriander leaves.

1 full coconut ( grated or chopped )
1/2 cup of mint leaves
1/2 cup of coriander leaves
( the leaves can be taken in greater quantity if you prefer the strong flavour of the herbs in your chutney )
3-4 green chillies
1/2 inch ginger
1 tbs yogurt
1 tsp mustard seeds
1 tbs channa (gram) dal
10-12 curry leaves

Put the coconut, mint leaves, coriander leaves, green chillies, ginger and salt in a grinder and grind them well adding water little by little till its a coarse paste.
Take the ground chutney out in a bowl.
Heat the oil for tempering.
Add mustard seeds, Channa dal and curry leaves to the oil. wait till it crackles off completely.
Add the tempering to the chutney and mix well with a spoon.
Add the yogurt and mix again.


Post a Comment