Title: South Indian Coconut Chutney
Categories: Chutneys,Indian
Yield: 1 Batch
MMMMM----------------------------BASE---------------------------------
1 ts Tamarind pulp
1 tb Water; hot
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;
- up to 3, roughly chopped
1/2 ts Salt
MMMMM-------------------------TEMPERING------------------------------
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 a
bowl 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 to 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.
