Cilantro Yogurt Chutney

Ingredients:

Cilantro 1 – 1 1/2 Cups Packed
Freshly Scraped Coconut 1 Cup
Plain Yogurt 1 Cup
Green Chiles 2 – 3
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove any hard stems and roughly chop cilantro leaves. Remove stems, wash and roughly chop green chiles. Grind cilantro, coconut, half the amount of yogurt, green chiles and salt together into smooth paste. Remove the ground chutney onto a bowl and stir in the remaining yogurt.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, remove from heat and add to the chutney bowl. Serve cilantro yogurt chutney with idly, vada, dosa etc…

Notes: If using frozen coconut, make sure to use it at room temperature.

Suggestions: For consistency, adjust the amount of yogurt in the chutney.