Chutney can be consumed with rotti, chapati, dosa, idli and rice. Recommended to all constitutions. Can be used once or twice a week, at any time during the day and in all seasons. For those suffering from Pitta imbalance(excess heat), little ghee can be mixed into the food in order to eliminate any aggravation. One may spice the dish as per his natural inclination adding or lessening the salty, sweet, sour (tamarind), pungent (chilli) tastes.
If having trouble finding the toasted chana dal; over medium heat, dry-fry ¼ cup split channa dal until fragrant and proceed as in the recipe.
Ginger Coconut Chutney
Preparation – 10 minutes
Makes approximately 2 cups.
Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme.
I make this quick and tasty chutney whenever I make dosa or idli. The dry roasted channa dal can be purchased from your local India store and once you purchase this everything comes together within minutes.
ingredients
1 cup/80g unsweetened dried shredded coconut
1 – 2 cups lukewarm water (start with 1 cup for right consistency)
¼ cup dry roasted channa dal
1 tsp ginger, finely chopped
½ –1 red/green chilli (according to taste and strength of chilli)
6 sprigs coriander leaves, washed
¼ tsp tamarind paste
1 tsp sugar/jaggery
½ tsp fine rock salt
preparation
1. Place in an upright blender, the dried coconut, dal, ginger, chilli, jaggery, salt and tamarind paste. Wash the coriander leaves and place with the ingredients.
2. Add 1 cup water and grind until you have a thick paste, add more water until you have the desired consistency. The texture should be a bit coarse.
3. Taste for seasoning, adding more salt, sweet, tamarind or chilli, as needed.
Variation
Use the coconut meat from 1 whole coconut, grated.
Goodness shared by Stacey
