Kayee / coconut Chutney

Be it dosa, idly, upma or rice, coconut chutney goes with everything. Easy to make & a common side dish in most of the south Indian meals. It's surprising to find good taste in raw food as well.

Ingredients: -

2 tsp urad dal
1 cup coconut gratings

fist full roasted bengal gram (kadle pappu)

fist full roasted cashew nuts

2 tsp jeera

1" finely chopped ginger

1/4 cup finely chopped coriander leaves

3-4 green chilies, finely chopped
2 dry red chilies
1 tsp mustard seeds
1 tsp tamarind paste
1 tsp asafoetida
2 tbsp Oil
Salt

Method: -
1. In a grinder add cashew nuts, roasted bengal gram, green chilies, coriander leaves, tamarind paste, jeera, chopped ginger, coconut gratings, little water & in the end salt.

2. Grind the ingredients to a smooth paste by adding water if required.

3. For seasoning, in a pan heat oil & add mustard seeds, jeera, red chilies, urad dal, curry leaves & asafoetida.

4. Fry for a minute. The urad dal will turn brown.
5. Once the mustard seeds splutter, remove from fire & pour over the chutney.

6. Make the seasoning just before serving the chutney.