Here's the first of what we hope to be many recipes from our cooks @ Cafe Atma for you to try out at home. Oohhh and please share your cooking adventures with us.
Coconut Chutney
Ingredients:
• Dessicated coconut – 1½ cups
• Mild yogurt – 1½ cups
• Cold water – ½ cup
• Minced fresh ginger – 1 tbsp
• Hot green chilies, chopped – 2 tsp
• Freshly ground black pepper – ¼ tsp
• Salt – ½ tsp
• Peanut oil – 2 tbsp
• Black mustard seeds – 1 tsp
• Split urad dal – 1½ tsp
• Fresh curry leaves – 10 or 12
• Yellow asafetida powder – ¼ tsp
Preparation:
1. Whisk together the coconut, yogurt, water, ginger, chilies, pepper and salt in a bowl. If necessary, add a little more water to form a moist, almost pourable consistency.
2. Heat the oil in a small pan over moderate heat. When the oil is hot, drop in the mustard seeds, and fry them until they crackle. Add the urad dal, and fry it until it turns golden brown. Drop in the curry leaves – careful – they can crackle violently.
3. Sprinkle in the asafetida, swirl the pan, and quickly empty the whole pan of fried seasonings into the chutney. Mix well and serve.
This recipe makes around..
2½ cups
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