Dry Coconut-Garlic Chutney
This one is like a no-brainer. Most of you definitely know how to make it. There are many variations. It is a Dry Coconut-Garlic chutney that I usually have with rice or dosas. You can make it all at once and store in an airtight container in a cool place.
- 10-12 Curry leaves
- 1 cup Unsweetened Desiccated Coconut
Roast until very light brown.
Fry in 1 tsp Coconut oil
- 2 tbsp Split Chana Dal
Mix all the above ingredients with the below ingredients and blend to a coarse or fine powder:
- 1 tbsp Red chilli powder or coarsely ground red chillies
- 6 large Garlic cloves
- 1 tsp Cumin seeds
- Salt to taste
- 10 Roasted Peanuts (optional)
Store in an air-tight container. Use a dry spoon to scoop out.