Kokos-Chutney

The essential side for dosa, idli and vada. Frozen grated coconut (from our freezer) tastes almost like fresh.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 10 min
• Cook 3 min
• Vegan · gluten-free

Ingredients

• 150 g grated coconut (fresh or frozen, thawed)
• 2 tbsp roasted chana dal (or peanuts)
• 1–2 green chillies
• 1 small piece ginger
• ½ tsp salt
• 100 ml water
• For tempering: 1 tsp oil, ½ tsp mustard seeds, ½ tsp urad dal, 1 dried red chilli, 1 sprig curry leaves

Method

1. Blend coconut, roasted chana dal, chillies, ginger and salt with the water to a smooth chutney.
2. Heat oil, add mustard seeds and urad dal. When the dal turns golden, add red chilli and curry leaves.
3. Pour the tempering over the chutney and mix.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.