Coconut - Dalia (Roasted split chickpeas) chutney
Looking for a break from regular green chutney to accompany your dosa or idli. Enjoy this authentic recipe tweaked for allergy diet.
This Recipe is free from :
Freshly grated coconut or Dry coconut grated- 1 cup
Roasted Dalia Split - 1/2 cup
Green chilies - 3-4
Garlic - 2 cloves
Tamarind Concentrate - 1 TSP
Water to adjust consistency
Salt to taste
For Tempering -
Cumin seeds - 1 TSP
Vegetable oil 1 TSP
Whole red Chilies - 3-4
Hing powder - 1/4 Tsp
Mix coconut , dalia , green chillies ,garlic cloves , Tamarind concentrate , salt and grind it to a smooth paste. Add water to adjust consistency.
For Tempering - heat oil , once hot , add cumin seeds. Once the cumin seeds splutter , add hing powder and red chilies.
Add the tempering to coconut paste. Delicious coconut chutney is ready. Serve with dosa , idli , appe or just paratha.