INGREDIENT
1 cup scraped fresh coconut
1-2 green Chilles
1 inch ginger
Salt to taste
1 tablespoon Oil
1 tablespoon cumin seeds
1 tablespoon split black gram(Urad Dal)
2-3 dried red chilles
6-8 curry leaves
COOKING METHOD
1. Blend together coconut, green chilli, ginger, and salt with sufficient water to coarse paste(chutney)
2. For the tempering,heat oil in small non-stick tempering pan. Add black gram and mustard seeds and let the seeds spulutter.
3. Add red chillies and curry leaves and saute for 15 seconds.
4. Transfer the chutney in a serving bowl, pour the tempering on top and serve.
Crystal clear explanation. Would surely give it a try.
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