By Devi Poojari
When you find yourself with little time to grate fresh coconut or thaw frozen coconut shreds, combining desiccated coconut with a splash of milk and other ingredients will give you the same flavours as the coconut chutney you find to be wholesome.
1 cup desiccated coconut 1 cup fresh coriander leaves ½ cup roasted gram ¾ cup milk 3 green chillies ½ teaspoon sugar Salt, to taste 2 teaspoons coconut oil 1 teaspoon mustard seeds 4-5 curry leaves 1 red chilli, broken
Add the desiccated coconut, coriander leaves, roasted gram, milk, chillies, salt and sugar to a blender jar and grind to a smooth paste.
Transfer the contents of the jar to a bowl and set aside.
Heat the oil in a pan and temper the curry leaves, red chilli and mustard seeds.
Spoon the crackling mixture over the chutney and mix well to combine.
Serve with dosas, idlis, appams, etc.