| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Packed fresh grated or |
|
|
flaked coconut |
| 1/4 |
c |
Plain yogurt |
| 8 |
|
Hot green chilies, up to 16 |
| 1/4 |
c |
Packed fresh coriander |
|
|
cilantro leaves and |
|
|
stems |
| 1/4 |
c |
Water |
| 1/2 |
t |
Coarse salt, to taste |
| 2 |
T |
Usli ghee, clarified butter |
|
|
or light vegetable oil |
| 3/4 |
t |
Black mustard seeds |
| 1 |
T |
Sesame seeds |
| 1/3 |
t |
Ground asafetida, or 2 |
|
|
tablespoons minced onion |
INSTRUCTIONS
makes 1 1/2 cups Put the coconut, yogurt, chilies, coriander, and
water into the bowl of a food processor or blender and process until
finely pureed. Transfer to a serving bowl and stir in salt to taste.
Heat the usli ghee in a small frying pan over high heat. When it is
very hot, add the mustard seeds. Keep a pot lid handy, as the seeds
may spatter and fly all over. While the seeds are spattering, add the
sesame seeds. When the sesame seeds are fried and lightly colored, add
the asafetida, and immediately lift the pan off the heat and pour the
entire contents of the pan over the coconut mixture. (If, however, you
are using minced onion, add it to the pan and continue cooking until
it is wilted and begins to turn color - about 2 minutes. Turn off the
heat and pour the spice-onion mixture over the coconut.) Mix the
chutney well and serve at room temperature. Keeps well, covered, for
two or three days in the refrigerator. Recipe is from Classic Indian
Vegetarian and Grain Cooking by Julie Sahni. Posted to EAT-L Digest
07 Sep 96 From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date:
Sat, 7 Sep 1996 23:03:24 EDT
A Message from our Provider:
“The church is prayer-conditioned.”