Coconut chutney is a delicious accompaniment to any fried snack… Bajji, bondas, kuzhipaniyarams, mangalore buns.. The list is endless. This relish is synonymous with the South Indian Idli, dosa, uppma and vada.Some love to dunk the idli or dosa pieces into the runny chutney while some like the chutney to be thick and smooth. Here is a recipe of runny chutney which is absolutely flavourful and can be used as a dip to dunk your favourite “tiffen” or douse it over idlies, dosas and vadas. Rava idlies floating in this chutney is absolutely heavenly. This version that I have given in my blog is what is served in “darshinis” of Bangalore.
Are you wondering why this is a sequel to Aadi Paal…. I used up the “chakkai” of the coconut after extracting the milk to make this delicious chutney.. A “go green” and “zero waste” initiative indeed. Thanks to Chef Venkatesh Bhat for the recipe base which I have modified to make this bangalore darshini chutney. This chutney is very simple to make and the addition of the coconut meal after extraction of coconut milk gave it good bulk. The same can be made without the coconut too.
INGREDIENTS
- FRESH COCONUT – 1 TBSP
- COCONUT MEAL (AFTER MILK EXTRACTION) OF – 1 MEDIUM COCONUT
- TOASTED BENGAL GRAM DAL – 1 CUP
- GREEN CHILLIES – 10-12
- ONION – 1 SINGLE SLIVER
- CORINADER LEAVES – 1 TSP
- CURRY LEAVES – A HANDFUL
- RED CHILLY – 2
- ASAFOETIDA – 1/2 TSP
- OIL – FOR TEMPERING
- MUSTARD SEEDS – 1 TSP
- BLACK GRAM DAL
- BENGAL GRAM DAL
- SALT – TO TASTE
METHOD
- Grind the coconut meal, fresh gratings, toasted bengal gram dal, green chillies, coriander leaves , onion, and Curry leaves to a smooth paste with water.
- Add enough water such that its of pouring consistency. Add the required salt and temper with mustard, asafoetida, red chilly and the dals.
NOTE
- When making without coconut meal, increase the toasted bengal gram to 1.5 cups.
