Dhania Nariyal Ki Chatni South Indian Coriander and Coconut Chutney

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Dhania Nariyal ki Chatni South Indian Coriander and Coconut Chutney Yield: Apx 6 Servings Ingredients: 1 Cup Grated Coconut (Nariyal) - freshly grated preferred ½ Cup [Packed] Fresh Coriander Leaves (Dhania Patta) 2 Tbs Roasted Chana Dal (Daria Dal) ¼ inch piece Fresh Ginger (Adrak) - roughly chopped 1-2 Fresh Green Chiles (Hari Mirch) - seeded and rough chopped - amount to taste ½ tsp Cumin Seed (Jeera) Juice of 1 Lemon (Nimbu Ras) Kosher Salt (Namak) to taste For Tadka (Tempering): ¼ tsp Black Mustard Seeds (Rai) ¼ tsp Cumin Seed (Jeera) 1 Dried Red Chile (Lal Mirchi) - seeded and broken into small pieces 5-6 Fresh Curry Leaves (Kaddi Patta) - amount to taste ⅛ tsp Asafoetida Powder (Hing) 1 Tbs Coconut Oil (Nariyal ka Tel) Preparation: 1) Place grated coconut, coriander leaves, roasted chana dal, ginger, green chiles, cumin seed, lemon juice, and salt to taste (apx ½ tsp) in the work bowl of a small food processor or blender and purée into a smooth paste (add as little water as possible if needed to 'get things moving') 2) Transfer to a serving dish or airtight storage container 3) Heat oil until shimmering in a small skillet over medium heat 4) Once oil is hot, add asafoetida powder and fry for a few seconds - Add mustard seed, cumin seed, and dried red chile - Sauté until mustard seeds begin to pop (apx 45 seconds) - Remove from heat and add curry leaves - Sauté using residual heat for 1 minute or until curry leaves are wilted and slightly darkened 5) Pour over coconut purée and mix until thoroughly combined 6) Allow to cool to room temperature or transfer to the refrigerator to chill before serving Can be served at room temperature or chilled alongside almost every South Indian meal but particularly wonderful served alongside dosa, idli, or uttapam for a traditional South Indian breakfast Can be stored refrigerated in an airtight container for up to 1 week Taz Doolittle www.TazCooks.com .

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