• Coconut Chutney

    From Ben Collver@1:124/5016 to All on Thursday, March 28, 2024 10:00:35
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    Title: Coconut Chutney
    Categories: Chutneys, Indian
    Yield: 1 Batch

    1 ts Tamarind pulp
    1 tb Water; hot
    1 1/2 c Fresh or frozen grated
    -coconut
    1 ts Ginger; grated or mashed to
    -a paste
    2 Green cayenne or serrano
    -chiles; up to 3, roughly
    -chopped
    1/2 ts Salt

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    1 tb Coconut oil or vegetable oil
    1 ts Black mustard seeds
    2 ts Toovar dal or urad dal;
    -coarsely ground (optional)
    10 Fresh or frozen curry leaves

    Blend the tamarind pulp into the hot water in a small cup and let it
    stand for several minutes to soften. Place a small sieve over a bowl
    and press the tamarind mixture through it. Discard the pulp.

    Place the tamarind liquid in a blender, add the grated coconut,
    ginger, green chiles, and salt, and blend well. Transfer to a small
    bowl and set aside.

    Place a small skillet over medium-high heat and add the oil. When the
    oil is hot, add the mustard seeds, dal, if using, and curry leaves
    and stir-fry for 1-2 minutes, until the seeds have popped and the dal
    is toasted. Immediately pour the oil into the coconut mixture and
    stir thoroughly. Serve at once.

    Tips:

    * Serve as a dipping sauce or condiment to accompany Spicy chickpea
    fritters, home-style dosas, or idlis or simply with a rice dish
    such as quick tamarind pulao with curry leaves. Also goes well
    with deep-fried South Indian snacks called vadas.
    * The toasted dal gives a pleasant toasted flavor, a mellow
    nuttiness, and also a little crunch. You can grind it in a spice
    grinder, or leave it whole and crunchy, or omit it.

    Recipe by Mangoes & Curry Leaves by Jeffrey Alford & Naomi Duguid,
    2005

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