Updated: May 27
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
2½ tbsp Sugar
Salt to taste
1 tbsp Coconut Oil
2 tbsp Urad Dal (Split Black Gram)
8-10 Curry Leaves for Tadka (Mitho Limdo)
¼ tsp Asafoetida (Hing)
Add the grated coconut, coriander and curry leaves, green chillies, garlic, ginger, lime juice, sugar and salt to the blender.
Blend the chutney to a grainy consistency and remove it into a bowl; then mix the yoghurt, adjust the taste, and set aside.
In a small pan, heat the oil by adding the urad dal, stirring consistently until lightly golden, then add the curry leaves and asafoetida, let it splutter for a few seconds, then pour over the chutney and mix well.
Enjoy the chutney with dosa, uttapam or idli sambar.
NB: Store in an airtight container in the refrigerator and will last for 2 weeks.