Coconut Salan

Pongal - Chutney is a world famous combination. In my last post, I shared my twist to the traditional Pongal - The Pongal Fried Rice.

Ingredients

• To be ground :

• 1/2 cup fresh coconut ( roughly chopped or grated)
• 2 teaspoon roasted gram ( optional)
• 1 small onion OR 3-4 shallots ( chopped)
• 2 small garlic pods ( peeled)
• 2-3 green chillies ( chopped)

Other ingredients :

• 2 teaspoons ghee or oil ( of your choice)
• 1/2 teaspoon Kashmiri chilli powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala powder ( optional)
• 1/4 cup thick curd ( whisked)
• salt to taste
• 1 sprig curry leaves ( optional)

Step by Steps

For the dry roasted powder

1) Add all the ingredients given under ' to be ground' into the jar of a mixer.

2) Add 1/4 cup water and allow it to rest for 15 minutes. Grind it to a fine paste adding more water if required. Set it aside.

3) In a small bowl, add curd and whisk well.

4) Add the Kashmiri chilli powder, turmeric powder and garam masala powder ( if adding ) into the curd and mix well.

5) Heat ghee/oil in a kadai/small wok over low flame and when hot add the curd mixture.

6) Cook over low flame, continuously stirring for 2-3 minutes

7) Now add the ground coconut mixture and allow it to simmer for another 5-7 minutes only . and then Switch off.

TIPs

You can temper with curry leaves before adding the curd mixture.

2) You can add more curd/buttermilk if you like.