Wednesday, November 25, 2009

Coconut Chutney

Coconut chutney is a famous  south Indian vegetarian recipe.Its effortless making and healthy attributes makes it very popular.Coconut in English as we know now, was first mentioned in English print in 1555, this word comes from the Spanish and Portuguese word coco, which means "monkey face." Spanish and Portuguese explorers found a resemblance to a monkey's face in the three round indented markings or "eyes" found at the base of the coconut.In Sanskrit, the coconut palm is known as kalpa vriksha, meaning "tree which gives all that is necessary for living," because nearly all parts of the tree can be used in some manner or another.

There have been mentions of coconut in Sanskrit literature, dating back to the 4th century BC. On the Nicobar Islands of the Indian Ocean, whole coconuts were used as currency for the purchase of goods until the early part of the twentieth century.Even today, India is the third largest producer of coconuts in the world.
This is one among the recipes i learnt from Mom as a child (6th grade)
Coconut - 1 cup
Green chillies - 2 small
Roasted split gram(daria dal) - 2 tablespoons
Salt as per taste
For Tempering
Mustard seeds - 1/2 tsp
Red chili - 1
Urud Dal - /4 tsp
Curry leaves - 2-3
Oil - 1 tsp
1)Put the coconut, green chillies,roasted split gram and salt in a blender with a little water and grind to make a fine paste(Add water according to your desired consistency).Keep aside.
2)Prepare the tempering by heating the oil and adding the Urud dal, mustard seeds, red chili and curry leaves respectively and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

1)You can also have the chutney without tempering.

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