Updated: May 6
Preparation and Cooking Time: 30 min.
1½ cup Coconut Freshly Grated ½ cup Coriander Leaves with Stalks Finely Chopped ½ cup Curry Leaves (Mitho Limdo) 2 Thin Green Chillies Chopped 4 Cloves Garlic Finely Chopped 1½ inch Ginger Grated 1 Lime Juice 1½ cup Natural Yoghurt 1½ tbsp Oil 3 tbsp Urad Dal (Split Black Gram) 8-10 Curry Leaves for Tadka (Mitho Limdo) ½ tsp Asafoetida (Hing) 2½ tbsp Sugar Salt to taste
In the blender add the grated coconut, chopped coriander leaves, curry leaves, green chillies, garlic, grated ginger, lime juice, sugar and salt.
Blend the chutney to a grainy consistency and remove it into a bowl, then mix the yoghurt and adjust the taste and keep aside.
In a small pan, heat the oil and put the urad dal in stirring consistently till lightly golden, then add the curry leaves and asafoetida.
Let the curry leaves pop for 30 seconds then pour this in the chutney and mix well.
Enjoy with Dosa or idli sambar!
NB: Store in an airtight container in the refrigerated. Will last for 1-2 weeks in the fridge.