Subj : South Indian Coconut Chutney
To : All
From : Ben Collver
Date : Mon Aug 28 2023 16:09:14
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: South Infian Coconut Chutney
Categories: Chutneys,Indian
Yield: 1 Batch
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1 ts Tamarind pulp
1 tb Hot water
1 1/2 c Fresh or frozen grated
-coconut
1 ts Grated ginger or ginger
-mashed to a paste
2 Green cayenne chiles; or
-substitute serranos,
-roughly chopped, up to 3
1/2 ts Salt
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1 tb Coconut oil or vegetable oil
1 ts Black mustard seeds
2 ts Toovar dal or urad dal;
-coarsely ground, (optional)
10 Fresh or frozen curry leaves
Blend the tamarind pulp into the hot water in a small cup and let it
stand for several minutes to soften. Place a small sieve over abowl
and press the tamarind mixture through it. Discard the pulp.
Place the tamarind liquid in a blender, add the grated coconut,
ginger, green chiles, and salt, and blend well. Transfer to a small
bowl and set aside.
Place a small skillet over medium-high heat and add the oil. When the
oil is hot, add the mustard seeds, dal, if using, and curry leaves
and stir-fry for 1-2 minutes, until the seeds have popped and the dal
is toasted. Immediately pour the oil into the coconut mixture and
stir thoroughly. Serve at once.
Tips:
Serve as a dipping sauce or condiment to accompany Spicy chickpea
fritters, home-style dosas (page 112), or idlis (page 120) or simply
with a rice dish such as quick tamarind pulao with curry leaves (page
98). Also goes well with deep-fried South Indian snacks called vadas
(page 286).
The toasted dal gives a pleasant toasted flavor, a mellow nuttiness,
and also a little crunch. You can grind it in a spice grinder, or
leave it whole and crunchy, or omit it.
Source: Jeffrey Alford & Naomi Duguid. Mangoes & curry leaves:
culinary travels through the great subcontinent. New York: Artisan
Books, 2005.
