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Sunday, July 8, 2007

Coconut - Dalia Chutney/ Pachadi

Coconut - Dalia Pachadi

Chutneys have always contributed an important role in Indian cuisine and coconut being the main ingredient; acts as a binding factor to the chutney. There are many variations in making coconut chutney, instead of making with peanuts, today I used Dalia and green chillies. This gives a starchy, nutty flavor to the chutney with a kick of spice from the green chillies and also helps in reducing cholesterol intake. You might think I am using coconut which is full of cholesterol, but to get rid of the oils, I buy the frozen shredded coconut and squeeze the milk/oil out of it once thawed, that way I can reduced some amount of oil/fat in it. This chutney goes very well with any kind of dosas, idlis, pesarttu, etc,.

Source: My Mother
Cuisine: South Indian, Andhra

Prep & Cooking time: 10-15 mins
Serves: 4-5 people
1 cup of coconut, freshly grated or frozen thawed
¼ cup of dalia / putnala pappu/chutney dal/roasted gram dal
3-4 green chillies
½ tsp jeera (cumin seeds)
3-4 karvepaku leaves/curry leaves
½ cup – ¾ cup of water
Salt as per taste.
For tadka/tempering:
1 tsp mustard seeds
1 tsp urad dal/black gram dal/minappapu
2 dried red chillies
A pinch of hing/ asaefotida
1tsp of oil

  1. Grind together all the ingredients with out adding water first.
  2. Add ¼ cup water at a time and grind it to smooth paste.
  3. For tempering heat a tsp of oil, add mustard seeds let them splutter, add Urad dal, add red chillies and curry leaves and fry for a few seconds on low heat.
  4. Lastly add a pinch of hing/ asaefotida and pour the tempering on top of the chutney, mix and serve.


Sharmi said...

that chutney pic makes me drool. My hubby loves this chutney. preferably with the fat content which will make it tasty.:)

Padma said...

Thanks ya! but I promise you will love with minus fat content, juz give it a try...

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