South Indian Coconut Chutney
Ingredients
For the Base:
- 1 cup grated fresh coconut (or desiccated coconut)
- 3-5 curry leaves
- 3⁄4 teaspoons salt
- 1 cup water
For the topping:
- 1 1⁄2 tablespoon coconut oil
- 1 tablespoon split urad (or split channa lentils)
- 10 curry leaves
- 3-4 whole dried red chillies
- 1 teaspoon black mustard seeds
- 1⁄8 teaspoon asafoetida
Instructions
1. Add all base ingredients to a blender and blend till smooth.
2. Add oil to a pan and heat on medium flame. Once hot, add mustard seeds, as they pop add in the chillies, curry leaves and hing and let them sauté.
3. Lastly add in the urad lentils and sauté till brown.
4. Pour the base mix into a bowl and pour the flavor on top.
5. Sprinkle a wholleeeeee lot of love, say a prayer of gratitude and serve with joy.
South Indian Coconut Chutney
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.