One of the most commonly made chutney or chammanthi, as they are popularly called in Kerala, is the Red Coconut Chutney. Served often with idlis and set dosas, this is super simple to make and lip-smacking in taste.
Ingredients
1 cup grated fresh coconut
6-7 shallots finely sliced
1 tsp red chili powder
salt to taste
1/2 tsp black mustard seeds
3 dried red chilies torn into 2 pieces each
2 sprigs of curry leaves
2-3 tsp of coconut oil or refined vegetable oil
Directions
Grind together coconut, red chili powder, 1 tbsp of shallots and salt along with 1 cup of water. Add more water after grinding to get desired consistency.
Heat oil in a pan, add mustard seeds, curry leaves and dried red chilies
When the mustard pops add the remaining shallots and sauté until they are caramelized and crisp
Add broken red chillies and curry leaves and sauté for a second.
Pour the seasoning over the ground mixture and mix well. Adjust the salt.
Serve with dosas or idlis.
Tags: Coconut
This entry was posted
on Tuesday, May 18th, 2010 at 7:41 am
and is filed under Breakfast, Chutneys, Indian, Kerala Cuisine, South Indian.
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