MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South Indian Coconut Chutney
 Categories: Chutneys,Indian
 
      Yield: 1 Batch
 
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      1 ts Tamarind pulp
      1 tb Hot water
  1 1/2 c  Fresh or frozen grated
           -coconut
      1 ts Grated ginger or ginger
           -mashed to a paste
      2    Green cayenne chiles; or
           -substitute serranos,
           -roughly chopped, up to 3
    1/2 ts Salt

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      1 tb Coconut oil or vegetable oil
      1 ts Black mustard seeds
      2 ts Toovar dal or urad dal;
           -coarsely ground, (optional)
     10    Fresh or frozen curry leaves
 
  Blend the tamarind pulp into the hot water in a small cup and let it
  stand for several minutes to soften. Place a small sieve over abowl
  and press the tamarind mixture through it. Discard the pulp.
  
  Place the tamarind liquid in a blender, add the grated coconut,
  ginger, green chiles, and salt, and blend well. Transfer to a small
  bowl and set aside.
  
  Place a small skillet over medium-high heat and add the oil. When the
  oil is hot, add the mustard seeds, dal, if using, and curry leaves
  and stir-fry for 1-2 minutes, until the seeds have popped and the dal
  is toasted. Immediately pour the oil into the coconut mixture and
  stir thoroughly. Serve at once.
  
  Tips:
  
  Serve as a dipping sauce or condiment to accompany Spicy chickpea
  fritters, home-style dosas (page 112), or idlis (page 120) or simply
  with a rice dish such as quick tamarind pulao with curry leaves (page
  98). Also goes well with deep-fried South Indian snacks called vadas
  (page 286).
  
  The toasted dal gives a pleasant toasted flavor, a mellow nuttiness,
  and also a little crunch. You can grind it in a spice grinder, or
  leave it whole and crunchy, or omit it.
  
  Source: Jeffrey Alford & Naomi Duguid. Mangoes & curry leaves:
  culinary travels through the great subcontinent. New York: Artisan
  Books, 2005.
  
  Recipe by Jeffrey Alford & Naomi Duguid
 
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