This mild, sweet/spicy chutney is delicious! And using dry organic coconut, available in most grocery’s organics section, it goes together in a matter of minutes. I usually have the ingredients on hand, and finish this off while the papadam oil is heating. The flavors combine well with rice and gram bean idli.
Ingredients: coconut, kuri leaf, black mustard, masoor dal
| Soak for 10 min in warm water, drain excess |
1c |
Grated, organic coconut |
| heat oil on medium-high til hot, add spices and fry briefly, until chilis darken |
2 T 1 t 1 T 2 6-8 |
Oil Black mustard seeds Masoor dal (orange lentil) Dry chilis Fresh kuri leaves (opt, sliced) |
| add drained rehydrated coconut, then use garlic press to crush in ginger; stir for a few minutes to heat through, add salt, and serve ! |
1″ | Fresh ginger, peeled & pressed Salt, to taste |
Yum!
Papadam with finished coconut chutney
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