There is very little that stands between a Bong and food. If she can’t get it in phoren land, she will make sure her kitchen doles it out.
So I brought Madras home. The idlis are take out from Anjappar. But the coconut chutney is mine. Actually the recipe is what my Mum had learnt from a Madrasi aunty living in Patna. For us Bongs, anyone living down South is a Madrasi. That’s how myopic we are. And what do we know about their cuisine? Well, it starts and ends with idli-dosa. And somewhere in between – this chutney!
Ingredients for Madrasi Coconut Chutney are:
Grated fresh coconut, 1 cup (I used from a bag of frozen coconut available at Patel shops)
Handful of green chillies
Fat piece of ginger
2-3 tablespoons sattu (don’t faint! You can use roasted chana)
Few sprigs of fresh coriander
1 teaspoon chana dal
1 teaspoon urad dal
1-2 teaspoons yellow mustard seeds
5-6 whole dry red chillies
Few curry leaves (I freeze fresh ones, they last for months)
1-2 tablespoons canola oil
Heat oil in a pan and add the mustard seeds. Let them splutter. Next add the lentils, dry red chillies and curry leaves, in no particular order.
Add the tempering to the chutney. Serve the chutney with vadas, idlis or dosas. Its even good with some aloo bonda. Go try!