Kerala Coconut Chutney (Curry Of Excellence)

Course : Curry
Serves: 1
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1 1/2 medium fresh shredded coconut -- (not sweetened)
1 teaspoon channa dhal -- (roast until golden brown)
3 medium green chiles -- split and seeded
1 piece fresh -- peeled ginger
3 teaspoons cumin powder
1/2 teaspoon tamarind concentrate -- (or lemon juice)
1 teaspoon salt to taste

Preparation / Directions:

Grind above in a blender. Season with asafetida, fried mustard seeds, and curry leaves. Chutney variant #1.. grind 2 bunches coriander leaves for lip-smacking 'coriander chutney' NOTES: Experiment with the proportions. Me thinks that's the best way to learn. corrections welcome... Source: Prabhu Balaraman balarama@cae.wisc.

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