Site icon Kamala's Corner

Coconut Dhal Chutney


  • Coconut gratings – 1 cup
  • Green chillies – 4 Nos
  • Bengal gram dhal – 2 tablespoons
  • Tamarind – a small gooseberry size
  • Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
  • Salt – 1 teaspoon or as per taste
  • Oil – 2 to 3 teaspoons
  • Mustard and curry leaves for seasoning

In a kadai put one teaspoon oil and fry separately asafetida and dhal till it turn light brown. Add tamarind and green chillies and fry for two to three seconds. Finally add coconut and fry everything together for a second. Remove and cool it. Add salt and grind to a paste. Season it with mustard and curry leaves.

Exit mobile version