A healthy specialty of South India
Coconut is a complete food and has all the omega oil that the body needs in appropriate quantity. Mothers unable to breast milk their newborn child for whatever reason, are fed with fresh coconut milk. Coconut milk from the pulp of dry coconut has been proven in recent studies to have the nutritional equivalent of mother’s milk. A common practice in southern India for many years of understanding the science of nutrition from Ayurvedic medicine.
Part of South Indian Cuisine “Tengah Chutney” as it is called in Tamil. Coconut chutney is a must with Dosa (Rice & Urad dal pancake or crepes depending on its size and thickness). After you have tasted the original stuff, it is so good you will definitely come back for more mmmm. 🙂
To make this chutney the essential ingredients are chana dal, fresh curry leaves, and freshly grated coconuts. Add all ingredients into a blender and whisk it. In the olden days where there was no blender, it was ground in a hollowed out granite stone with a granite mortar crushing it slowly manually makes a great difference in taste and consistency. The curry leaves are one of the five variations of neem leaves these are what give the chutney its unique signature flavour.
From Wikipedia (The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka. Its leaves are used in many dishes in India, Sri Lanka, and neighbouring countries. Often used in curries, the leaves are generally called by the name ‘curry leaves’, although they are also literally ‘sweet neem leaves’ in most Indian languages (as opposed to ordinary neem leaves which are very bitter and in the family Meliaceae, not Rutaceae).
Coconut Chutney with Chana Gram dalPrint Recipe
- 1 cup of water
- 1 whole coconut
- 1 thumb size ginger
- 1 tablespoon coconut oil
- 2 tablespoon curry leaves
- 4 tablespoon of chana dal
- 1 small green chilli (optional)
- 1 teaspoon salt (to your taste)
- 5 sprigs fresh coriander leaves
- 1 tablespoon black mustard seeds
Deshell the coconut and remove the flesh and place into blender.
Add coriander leaves, one cup of water, salt set aside until the next step.
In a saucepan over medium heat add coconut oil and sauté chana dal until half crisp.
Add the roasted chana dal to coconut and blend until smooth.
In a sauce pan over medium heat add coconut oil, when its hot add mustard seeds, finely chopped ginger, curry leaves and green chilli and sauté for two minutes.
You may notice the mustard seeds crackling, Pour this over the coconut chutney and mix well before you serve with dosa.
Coconut is a complete food and has all the omega oil that the body needs in the appropriate quantity. Mothers in south India and some parts of Indonesia, Philippines, who do not have breast milk after their child is born for whatever reason, are fed with fresh coconut milk. Coconut milk from the pulp of dry coconut has been proven in recent studies to have the nutritional equivalent to mother's milk. https://draxe.com/coconut-milk-nutrition/