Dry coconut chutney powder is a real life savior when you are running out of time or if you are in a hurry to pack your lunch boxes. It jells really well either with Dosa or roti.
This age old recipe is lip-smacking good and I have added a couple of items to increase its nutritional value as well.
Addition of curry leaves will increase the smell and taste of the dish.
Sunflower seeds will give crunchy and nutty taste and at the same time, it provides a rich source of Vitamin E and B-complex.
Flax seeds are a rich source of Omega -3.
As a vegetarian, I usually try to add all these useful hidden gems in my cooking.
How I Prepared:
Dry coconut – 1
Dry Red chillies – 8 – 10
Curry leaves – 10 -15 strings
Chana dal/ Bengal gram – 4 tbl sp
Flax seed – 1 to 2 tbl sp
Sunflower seed – ¼ cup
Asafoetida – peanut size
Tamarind powder – 2 tsp
- Wash Curry leaves and spread this on a big towel to dry.
- Dry roast chana dal until it turns light brown.
- Dry roast flax seed, sun flower seed separately and keep aside.
- Dry roast curry leaves until it becomes crisp.
- Now take ½ tsp of oil and roast Red chillies and asafoetida.
- Grate dry coconut and roast it in a low flame until it becomes light brown.
- If you don’t have access to dry coconut, you can use desiccated coconut by dry roasting it as well.
- Cool everything.
- After cooling, take one dry grinding mixer jar and put roasted chana dal and powder it.
- Next add red chillies, hing and dry grind. Add curry leaves to this and powder it.
- Take flax seed, run the mixer for a while and add sunflower seed and dry grind.
- Lastly add coconut and powder it.
- Now remove this from the jar and mix tamarind powder, salt and sugar.
- Mix nicely and spread for a while to cool and store this in an air tight container.