Seasonal Recipe of the Week
Delicious fresh and great with Indian food or really anything! Most of these ingredients can be purchased at Ziggy's or Talin.
Ingredients for paste
6 tablespoons fresh grated coconut
4 tablespoons fried gram dahl, picked over and rinsed
6 small green Chiles (or as many as you can take)
1 small bunch cilantro
1/2 inch long finger of fresh ginger grated
1 marble-sized ball of tamarind pulp
salt to taste
a little water
Ingredients for "tempering"
2 teaspoons oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon black gram dahl (washed urad dahl)
1 red chile, halved
1/2 teaspoon asafoetida powder
a few curry leaves
Procedure
Place the coconut, fried gram dahl, green Chiles, cilantro, ginger, tamarind and salt in a food processor blend adding just enough water to make a paste. For the tempering process heat 2 teaspoons oil in a cast iron pan (Lexi's preference) and combine all the spices and a few curry leaves. When the mustard seeds start to spatter, add this mixture to the chutney paste and mix well. Spread theis over your warm Dosai or your face!