Ingredients and Method to make Avocado Coconut chutney
1 1/2 tbsp split yellow chick pea lentil (chana dhal/ kadalai parappu)
1 1/2 tbsp split black gram lentil (udad dhal/ ulatham parappu)
1 ripe avocado pitted, peeled and cut into 1/2 inch pieces (yielded 1 cup of cut avocado)
5 Thai or Indian variety green chilies (or to taste)
1 cup grated fresh or frozen coconut (if frozen thaw to room temperature)
one generous handful of cilantro (coriander) leaves.
salt to taste
1 tbsp lemon juice (or to taste)
Optional seasoning
1 tsp oil
1/2 tsp mustard seeds (rai/ kadagu)
a pinch of asafoetida powder
Dry roast chick pea lentil and black gram separately on low to medium low heat until reddish and aromatic. Soak them both together in sufficient water for at least an hour.
Grind the coconut, green chilies, avocado along with the soaked and drained lentils in a blender/grinder until it forms a smooth paste. Add salt to taste and lemon juice and give it another turn in the blender to mix well.
If you plan to season this chutney, then heat oil in a small pan. Add mustard seeds, when the seeds begin to splutter add asafoetida powder and give it a quick stir. Pour this entire seasoning on the chutney, mix well.
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Serve chutney with dosai/ idli/ vadai or as a side dish to any south Indian themed meal, or use as a dip to serve along with veggies.
