Kamala wrote:
>
> 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!

You can take it up with the author. She is from India, I'm not LOL!