Coconut Chutney with Chana Gram Dal
A healthy specialty of South India
Coconut is a complete food with all the omega oil the body needs in the appropriate quantity. Therefore, if mothers cannot produce breast milk for their newborn child for any reason, the babies are fed with fresh coconut milk. In recent studies, coconut milk from the pulp of dry coconut been proven to have the nutritional equivalent of a mother’s milk.
This is a common practice in southern India as most local people deeply comprehend the science and nutritional wisdom of Ayurvedic medicine. In South Indian cuisine, “Tengah Chutney,” as it is called in Tamil, i.e., coconut chutney is a must with dosa (Rice & Urad dal pancake). After you have tasted the original stuff, it is so good you will undoubtedly come back for more. 🙂
To make this chutney, the essential ingredients are chana dal, fresh curry leaves, and freshly grated coconuts.
Add all ingredients into a blender and blend to a paste. In the olden days, it was ground in a hollowed-out granite stone with a granite mortar crushing it slowly. This traditional method makes a tremendous difference in taste and consistency. However, for modern kitchens, a blender is quick and efficient. The curry leaves are one of the five variations of neem leaves, giving the chutney its unique signature flavor.
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