Ingredients and Method to make oat coconut chutney
2 tbsp split black gram lentil (udad dhal)
2 tbsp split yellow chick pea (chana dhal)
1/2 cup 1 min oats ( I used Quaker)
1/2 to 3/4 cup grated coconut either fresh or frozen ( if you are using frozen use after thawing it to room temperature)
4 green chillies (small Indian or thai varieties) (cut into small pieces) (or according to taste)
10 curry leaves (optional)
salt according to taste
Dry roast the split black gram lentil and yellow chick pea separately in a heavy bottomed pan until reddish and keep aside.
In the same pan, dry roast the 1 minute oats until it gets slightly brownish and keep aside.
Dry roast the curry leaves in the same pan if using and keep aside.
In a spice grinder coarsely powder the oats, lentils and curry leaves until it resembles bread crumbs.
To this add the grated coconut and green chillies and grind adding water as required until the mixture is ground to a reasonably fine paste. Use lukewarm water if you are using frozen, thawed to room temperature grated coconut.
Add salt according and mix well.
Adjust water to achieve required consistency
Serve with dosai / crepes or instant oat idlis/ steamed cakes
For something unique try this chutney in sandwiches or wraps or as an accompaniment for upma or pretty much any other dish.
Use immediately or refrigerate the balance and use within a day of making, as this chutney does not keep very long.
Use immediately or refrigerate the balance and use within a day of making, as this chutney does not keep very long.
Suggested Variations
Add two handfuls of cilantro/ coriander leaves chopped well to the mixture and grind as well for a slightly different flavor to the chutney.
You can also add a little yogurt instead of water to achieve a more creamier and slightly tart flavor to the chutney
