An almost essential accompaniment to the Idli, Dosa & even Uttapam, the Nariyal Chutney has many avatars in our kitchen……with skin, without skin, sharp, mild, coarse, creamy, with or without the crunchy dal…As far back as I can remember it has been designed and shaped and churned out to cater to the diners’ demands.
Another popular avatar/variation/jugaad…on my demand…has been the Nariyal Raita, where the Nariyal chutney is mixed & blended with whisked yoghurt, spiced up appropriately, and relished as coconut Raita.
Method
Grind the Coconut kernel, fresh green peppers, kadhi patta along with the salt in a coarse paste. You can use a little water, but it should not become runny.
Empty the chutney paste into a serving bowl.
Take a tadka pan. Add oil & heat.
Add rai, fry till it starts splattering.
Add both the dals, fry till they change colour (indicating that they are cooked)
Add the kadhi patta & the red pepper powder to the pan. Stir a bit.
Add the mix to the Chutney. Mix thoroughly. It is ready to serve.
