Tag Archives: coconut chutney

Coconut Chutney

They all love this, with dosas or vadas or upma.

I skip tempering it – a garnish of curry leaves, mustard seeds and urad daal fried in a little oil – since I worry already about all the natural oil in coconut. And it tastes good enough without.

Coconut Chutney

9 tablespoons of freshly grated coconut

5 tablespoons of chana daal (yellow split pea lentils)

2 teaspoons of sunflower oil

125  grams of yogurt

1/4 cup, or a little more, of water

salt to taste

1/4 teaspoon of asofetida

Heat the oil, then lightly roast the chana daal in the oil till it is golden brown. Add the asofetida towards the end and stir it in well. Take the daal out in to a bowl or plate and let it cool.

Grind the coconut, till it has a much finer texture, with some water and some of the yogurt.

Add the rest of the yogurt, the daal and the salt and blend everything together till the chutney has the texture/consistency you like. Don’t grind it too long though as otherwise it will acquire a pasty taste. It tastes better if there are still very tiny bits of daal which make for a nice crunch.


Leave a comment

Filed under Dips,Chutneys,Sauces,Spreads

Medu Vadas

I got a small kick out of making these vadas, a couple of days ago, because they are the kind that my Ma would always make i.e the sort with the little hole in the center. That little detail has always been tricky for me to get right but this time I made the batter in my small electric blender, instead of in the blender of my food processor. So I managed to grind the lentils just the right thickness to be able to form the required shape (though I realized I am quite out of practice, as I made these !) .

Why the fuss about the shape, though, when the alternative – vadas that are a smooth round shape – would do just as well and certainly taste exactly the same?And I do in fact make the latter kind whenever I make these vadas in larger quantities, on occasions such as the children’s birthday parties .

Well, just because it is one of those little traditional touches that I somehow feel need to be preserved, even if through infrequent use, rather than forgotten completely …

We had these with sambhar and green coconut chutney. Noor loves them, as does Shri, though Indira would much rather eat them in their dahi vada avtaar.

Medu Vada

1 cup of dhuli urad daal (skinless black gram lentils)

1/4 teaspoon of fenugreek seeds

1/2  teaspoon of freshly grated ginger

1/4 teaspoon of asofetida

1 teaspoon (or a little more) of freshly roasted cumin seeds

salt to taste

8-10 curry leaves, chopped fine

Wash the lentils thoroughly, add the fenugreek seeds and soak for at least 6 hours.

Drain the water completely. Grind the daal – taking about a half or a third of it at a time – in a blender/grinder, using as little water as possible , in to a thick paste. Mix in the salt, curry leaves, asofetida, cumin seeds and ginger and stir these in well with clean hands (this make for really soft vadas, according to experienced cooks like my Ma and Chanchal Aunty).

Fry the vadas now in medium hot oil till they are golden brown in color,forming each in to the required shape by hand.  To do this, either a) wet your palms well with a little water (keep a bowl filled with water handy for this as you’ll need to repeat the process after every couple of vadas), take 1 large spoonful of batter in to your left palm, flatten it a little, make a hole in the center and then turn the vada on to your right hand before sliding it in to the oil OR b) lift little portions – about 1 tablespoon – of the batter by hand and roughly forming them in to round shapes drop these in to the oil.

Serve these and eat these hot, when they are wonderfully crunchy on the outside.

Leave a comment

Filed under Breakfast Ideas, Picnic Food, Starters and Snacks