COCONUT CHUTNEY

Missing again, this time a little longer than before..

Well, it was my attention-seeking body.
It just refused to co-operate. First it shut down my throat so I couldn't speak, then it sent pain to my head.
I sent my white blood cells to mediate. They came back with the message that unless I get into bed and sleep for the next 4 days my body will not be allowed to work.
Finally, I gave in and cuddled up in bed giving my body as much attention as it needed and more.
And then my mind, watching my body get all the attention, loved the idea. So I groaned and sniffed a little more than required and enjoyed all the attention of my lovely family.
Now I am back.

Coconut is a tasty fruit. It is not a nut at all.
Coconut tree supports the cottage industries in many countries.
All parts of a coconut tree are used for various products. We get coir from the husk. Rope and jute from the trunk.
We can make brooms from leaves by peeling them to release the rib.
The coconut shell can be made into ladles, bowls and other decorative items.
Coconut fruit itself has many uses. It's water is refreshing. It's flesh is used in many cuisines around the world. The milk is used as a base in many dishes around the world.
Oil for cooking and hair oil and many more.

I love to eat the tender coconut and drink the water.




Coconut chutney



COCONUT CHUTNEY

Ingredients:
.Coconut......................................1/2 cup, grated
.Yogurt.........................................2 Tbsp.
.Coriander leaves..........................1/4th cup
.Green chili....................................3
.Roasted split chickpeas................2 Tbsp.*
.Tamarind......................................pea-sized piece
.Water...........................................1/4th cup
.Salt...............................................1/2 tsp.
.Oil................................................1 tsp.

for tempering:
.Oil................................................1 tsp.
.Asafoetida powder........................1 pinch
.Split chickpeas..............................1 tsp.
.Split black gram............................1/2 tsp.
.Mustard seeds..............................1/2 tsp.
.Dry red chili whole........................1, cut into 3 pieces
.Green chili.....................................1
.Curry leaves..................................3 to 4

Method:
.Dry roast the coconut* on low heat for 1-2 minutes stirring continuously, till it just begins to colour.
.Remove from heat immediately and put in the blender jar.
.In the same pan heat 1 tsp. oil and add split chickpeas(roasted chanadal).
.Add green chili and tamarind and fry all three till the split chickpeas change colour.
.Immediately remove from heat and add to the coconut in the blender jar.
.Add the yogurt, coriander leaves, salt and water and blend into a fine paste.
.Remove in a serving bowl and temper.

for the tempering:
.Heat 1 tsp. oil in a pan.
.Add the mustard seeds.
.When the mustard seeds start spluttering lower the heat to low and add the split chickpeas, split black
 gram, dry red chili, green chili and asafoetida powder.
.Do not stir till the chickpeas and blackgram start colouring, about 30 to 40 seconds.
.Mix well once coloured.
.Add the curry leaves and fry for another 5 seconds.
.Sprinkle this mixture on the coconut chutney as shown in the picture.
.Serve with the Steamed Kidney Bean and Rice Cakes.

Note:
*Roasted chickpeas are available in Indian speciality stores.
.If not available you can substitute with split chickpea (chana dal).
.I use the split chickpea in my chutney to give it the nuttiness and to bind the liquid in the recipe.
*Roasting coconut adds to its nutty flavour and removes the raw taste.