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Coconut Chutney with three lentils | Coconut Chutney with three dals

Pickles & Chutneys | vegetarian

  • Prep Time 2 Mins
  • Cook Time 15 Mins
  • Servings 10

Ingredients

  • ¼ cup Black Gram (Urad Dal)
  • ¼ cup Bengal Gram (Chana Dal)
  • ¼ cup Green gram (Moong Dal)
  • ¾ cup Fresh Coconut
  • 4 tbsp Oil
  • 20 - 25 Dry Chillies
  • 5 Green chillies
  • 12 - 15 Garlic Cloves
  • ½ tsp Coriander seeds (Dhaniya Sabut)
  • ¼ tsp Cumin Seeds (Zeera)
  • Tamarind (Imli) – the size of a lemon
  • 1 tbsp Jaggery (Gud)
  • Water – Sufficient to grind the Chutney
  • For the Seasoning:
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • ½ tso Cumin (Zeera)
  • 2 Dry Chillies
  • ¼ tsp Asafoetida
  • 2 sprigs Curry Leaves

Instructions

  1. Heat the oil. Fry the dry chillies and the green chillies till fried well. Keep aside.
  2. Add the three types of lentils in the same oil and fry till well roasted and till the aromas waft out.
  3. When the lentils are turning colour and the aromas begin to waft, add Dhaniya seeds, Garlic cloves. Fry well.
  4. Now add the Coconut pieces and fry. After that add zeera. Fry well.
  5. Take a mixie jar and put in the previously fried red and green Chillies, Tamarind, Jaggery and Salt. Now add the roasted Dal, Coconut pieces and water, and grind. Let the ground mixture be a little coarse.
  6. Now prepare the seasoning, heat oil. Add dry Chillies, Zeera, Asafoetida, Curry leaves, Turmeric, and Salt one by one.
  7. Mix the coarsely ground lentil Coconut paste into the seasoning. Mix well and take off the flame.
  8. If the Chutney does not feel spicy enough, fry a couple of Red Chillies separately, grind and mix in to the Chutney.