Dosai Chutney

Name: Dosai Chutney
Cuisine: India
Ingredients: 4 or 5 tablespoonfuls water; 1½ teaspoonfuls salt; 1 dessertspoonful fresh lime juice (nimboo); 1 teaspoonful mustard seeds (sarson); 2 tablespoonfuls split black beans (urhad dal); ½ oz (15 g) ginger (adrak); 2 ozs (60 g) coconut (preferably fresh); 8 dessertspoonful yoghurt (curd); 2 teaspoonfuls coconut oil or ghee; 8 green chillies (sabz mirch); 2 teaspoonfuls split peas (channa dal); 1 teaspoonful split black beans (urhad dal); 12 to 15 small curry leaves (mithi neem)

Yoghurt or Curd Chutney

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is a chutney prepared in the South Indian manner. It is usually served with dosais.

Ingredients

2 ozs (60 g) coconut (preferably fresh)
8 green chillies (

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Heat the coconut oil, fry the split black beans (urhad dal) and the split peas (channa dal). Remove them from the oil. Grind the coconut, green chillies, ginger, curry leaves, fried split black beans (urhad dal) and split peas (channa dal) and add a little water to make them into a thin paste.

Heat the remaining oil or ghee, fry 1