This time I have excluded the tamarind part and added cilantro and a little piece of ginger.
Fresh Coconut: 1/2, removed from its shell
Coriander/cilantro: handful, washed
Green Chili: 2
Ginger: 1/2 inch piece
Curry Leaves: 1 string
Mustard seeds: 1/2 tsp
Channa dal: 1 tsp
Oil: 1 tsp
- Wash the coconut pieces after removing from shell and put them in a blender.
- Add coriander/cilantro, green chili, ginger piece and salt to the blender along with the coconut.
- Add 1/4 cup of water and blend until the coconut is completely mashed. Transfer this to the serving bowl.
- In a small pan, heat oil and add the mustard seeds, channa dal and curry leaves. Once they all start to splutter, add to the ground coconut chutney.