6 Reviews of Coconut-Lentil Chutney

From: Dabbler

On Jul 30, 2004

Awesome, Anu. I took Charisma's suggestion regarding the urad dal and salt. Both of the dals add a wonderful richness to this chutney. Also, I blended into the chutney about 1T of fresh ginger. I'm not a huge fan of ginger, but it added a little zing. I'd make this often if it wasn't such a struggle with getting the coconut meat out of the shell. Terribly time-consuming, that process, but on occasion - worth it!

From: Carol Bullock

On Dec 10, 2001

Thanks Anu - just what I was looking for.

From: Charishma Ramchandani

On Apr 23, 2003

Hi Anu! You know what, I LOVE this recipe! It is soo increibly tasty and wonderful with dosa! Oh Anu, your mom's hands must be made of something we all others lack, lol, she comes up with the most delicious recipes and the best part I like is that they help me lose weight and yet enjoy my food! THANK U, Anu! For this one, I used 1 tsp. red chilli powder and 1 green chilli(since my mom wanted it to be more spicy - initially, I could not find my box of green chillies, so I used the red chilli powder, but later after the chutney was ready, we found it to be mildly spicy, so I had to grind a green chilli alongwith some of the chutney mixture in my mixer to get it just right in taste for mom). I used 1 1/2 tsps. of salt. The only problem I encountered was the black urad dal remaining raw inspite of frying it for quite sometime with the mustard seeds. I would've fried it more, but for fear that I shouldn't burn the mustard seeds, I had to remove it from heat. So, my suggestion would be to grind the black urad dal as well in the mixer alongwith the other ingredients so that it no longer remains raw. I will be doing this next time onwards. Otherwise, this is wonderful and a real pleaser! Thanks for posting!

From: eatrealfood

On May 14, 2005

very good recipe. my husband made this to go along with masala dosa and sambar for our dinner tonight. it was a perfect complement to a delicious south indian dinner.

From: Mosum

On Oct 7, 2007

This was good i tried with and without the tamrin. it is better tasting with the tamrin i used paste in mine

From: Chef #237926

On Sep 12, 2005

I added a lime size ball of tamarind while grinding. the resultant taste was excellent; just like the one we get at the udipi restuarant here in Mumbai.