Simple Ginger Coconut Chutney To Go With Kadala Maavu Dosa

Switch from regular coconut chutney to Ginger Coconut Chutney. Ginger Chutney has a nice sweet and sour taste and goes well with Dosa.

Ginger Coconut Chutney

Ingredients

• Chopped Ginger – 2? long piece
• Urad Dal (Uzhunnu Parippu) – 1 tbsp
• Bengal Gram Dal (Kadala Parippu) – 1 tbsp
• Dried Red Chillies – 4
• Grated Coconut – 1 cup
• Tamarind – small lemon sized ball
• Grated Jaggery – 1/2 cup (2 medium cubes approx)
• Oil – 1 tbsp
• Salt – to taste
• Water – as required

READ ALSO: Hot Chilly Tamarind Dip With Chembu Puzhungiyathu

Method

• Soak tamarind in 1/2 cup of warm water for around 10 minutes and extract the juice. Keep aside.
• Heat oil in a pan and splutter bengal gram dal and urad dal. Add the ginger pieces and red chillies and saute for a few minutes and remove from stove top. Allow it to cool.
• Grind coconut, above roasted ingredients and tamarind pulp along with salt to form a smooth paste. If required, you can add little water while grinding.
• Serve this chutney along with Kadala Maavu Dosa.