1. Put the odacha kadala (skinned dried black chickpeas) in a skillet and dry fry over medium heat for a few minutes.
2. Grind the coconut, shallot and odacha kadala with 3/4 cup of water in a blender to a smooth paste. If it is too thick, add more water.
3. For the seasoning, heat a saucepan with the oil. Add mustard seeds. When they start to pop, lower the heat. Add the urud dal, dried red chilies and curry leaves. When the dal begins to turn brown, remove and add to the chutney in the blender and grind it for a few seconds until the red chiles are ground into small pieces. Add more salt, if necessary.
Click for tips on how to open a coconut and remove the meat.
1/2 coconut, grated or cut into small pieces
4 dried red chilies, crushed
1 Tbs shallot, chopped
2 tsp odacha kadala
1 Tbs oil
1 tsp mustard seeds
1 tsp urud dal
1 sprig of curry leaves
3/4 tsp salt
3/4 - 1 cup water
Coconut Chutney is served with most meals in South India. A very popular accompaniment, this South Indian recipe for Red Chile Coconut Chutney is delicious and easy. With a few more ingredients that my traditional Coconut Chutney, this is a delicious change of pace.