Turai, coconut chutney
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 4
- 1 lb - Turai
- ¼ lb - fresh coconut
- ½ tsp - healthy oil as coconut
- 5-10 small Thai chilies depending on your spice level
- ½ inch tamarind ball
- 3 garlic cloves
- Salt
- For tampering
- 2 tbsp - healthy oil as coconut
- ½ tsp - small Andhra mustard seeds
- ½ tsp - cumin
- ¼th tsp - turmeric powder
- 1 sprig - curry leaves
- ½ tsp - urad dal - optional
- 2 sprigs - cilantro
- First, wash and soak tamarind in water.
- Cut turai into ½ inch pieces.
- Meanwhile add oil to a pot, heat to medium-high.
- Add turai, garlic and green chilies.
- Cook for 3-4 minutes. Add salt. Stir. Close lid.
- Cook for around 8 minutes till turai vegetable is soft. Stir occasionally.
- Open lid, cook till all water evaporates. Turn off the stove. Let it cool.
- Meanwhile, grind coconut into ½ inch pieces. Squeeze tamarind juice.
- Add coconut pieces in a grinder. Grind.
- Then add turai mixture and tamarind juice.
- Grind to paste. Remove into a bowl.
- Now prepare for tampering. In a small tampering kadai, add oil. Heat to medium-high.
- Add mustard seeds, when they start spluttering, add cumin, cook till brown.
- If you choose to add urad dal, add urad dal, fry till golden brown.
- Now add curry leaves, when it stops spluttering, add turmeric powder.
- Pour hot tampering over chutney.
- Garnish with cilantro.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/turai-coconut-chutney/
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