Arri London > wrote in message >...
> Julia Altshuler wrote:
> >
> > At an Indian restaurant the other day, I got dosas (think savory
> > Southern Indian crepe). They were served with a coconut sauce. If I
> > knew what the sauce was called, I could google on it for a recipe.
> > Anyone know? The stuff was, by the way, wonderful. I can think of a
> > thousand vegetable, meat and bread items I would put it on, not just
> > curries.
> >
> > --Lia
>
> Don't know if this is the same thing, but the Indian cookbook I have
> says this is served with dosai or idli
>
>
> From 'Regional Indian Recipes for Newlyweds'
>
> Coconut chutney
>
> 1 cup grated coconut
> 1/4 cup channa dal soaked in water for 1/2 hour
> 3--4 green chillies
> 1 or 2 cloves garlic
> 1/2 cm cube ginger
> 1/4--1/2 tsp salt
> 1 small lump tamarind, size of a small marble
> a few curry leaves
>
> For seasoning:
> 1 tbs oil
> 1/2 tsp mustard (seeds)
> 2--3 red chillies
> 1 sprig curry leaves
>
> Grind all ingredients other than those for seasoning into a fairly fine
> paste. Mix well.
> Heat oil, season with mustard, chillies and curry leaves. Add the
> chutney. Mix well. Dilute into the consistency of thick sauce. Cook for

^^^^^^^^
> 5--6 minutes.
^^^^^^^^^^^^^

This recipe looks fine, except for the cooking part. Only, the oil is
heated to let the mustard seeds, chillies and curry leaves temper. If
you cook the chutney, it will turn out to be a coconut curry not a
chutney!