Coconut Chatney
Cuisine
indian
Servings
Prep Time
4
15 Minutes
Cook Time
15 Minutes
Servings
Prep Time
4
15 Minutes
Cook Time
15 Minutes
Ingredients
1
cup
dry coconut (shreds) or fresh coconut (grated)
1/4
cup
split gram roasted, puffed (dalia)
4
red chillies (kashmiri – deseeded)
1/2
teaspoon
Cumin seeds
1
tablespoon
lemon (juice)
6
tablespoons
water (approx.)
salt to taste
Instructions
Mix water and lemon juice. Soak red chillies in it for 5 minutes.
On the hot griddle, separately roast and stir split gram, coconut and cumin seeds for 1-2 minutes. Cool them in a plate. Mix all the ingredients.
Grind them in a mixer or in a mortar-pestle to a smooth paste. Add extra water if required. Keep in a bowl. Serve as needed.