Turai, coconut chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
Ingredients
  • 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
Instructions
  1. First, wash and soak tamarind in water.
  2. Cut turai into ½ inch pieces.
  3. Meanwhile add oil to a pot, heat to medium-high.
  4. Add turai, garlic and green chilies.
  5. Cook for 3-4 minutes. Add salt. Stir. Close lid.
  6. Cook for around 8 minutes till turai vegetable is soft. Stir occasionally.
  7. Open lid, cook till all water evaporates. Turn off the stove. Let it cool.
  8. Meanwhile, grind coconut into ½ inch pieces. Squeeze tamarind juice.
  9. Add coconut pieces in a grinder. Grind.
  10. Then add turai mixture and tamarind juice.
  11. Grind to paste. Remove into a bowl.
  12. Now prepare for tampering. In a small tampering kadai, add oil. Heat to medium-high.
  13. Add mustard seeds, when they start spluttering, add cumin, cook till brown.
  14. If you choose to add urad dal, add urad dal, fry till golden brown.
  15. Now add curry leaves, when it stops spluttering, add turmeric powder.
  16. Pour hot tampering over chutney.
  17. Garnish with cilantro.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/turai-coconut-chutney/