"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Monday, 21 September 2015

Jollimama's Coconut Chutney

I have always made coconut chutney Mummy's way as she was the one to teach me how to make the coconut chutney which goes so well with both Idlis and Dosas. After mum passed away, Jollimama (my Dad's sister) came to stay and helped us a great deal! Loved having her with us. She has such a comforting voice and her presence helped us a lot.

At the time, I learnt how to make her version of the coconut chutney which included the addition of small onions/shallots/pearl onions ('Kunjulli '<Malayalam>) , popularly known as sambar onions in India. Mum did use small onions when available or even the normal pink/purple onions (Allium cepa). Jollimama also advised to grind some of the curry leaves while grinding the pearl onions, so that is what added so much flavour to the chutney. Besides that the make was similar to Mum's make.

You need: 

  • 2 cups of coconut gratings
  • Salt to taste
  • Curry leaves -  1 sprig
  • Ginger - 1", chopped
  • 1-2 green chilies (depending on how spicy you would like it)
  • 1 tsp mustard seeds
  • 1 tbsp of oil
  • Drinking water - a tad bit*

The Make:
Preparation Time: 5 minutes | Cook Time: 5 minutes | Serves on the side approximately of 20 idlis or 12 dosas

1. Grind the coconut gratings, salt, half a sprig of curry leaves, ginger and the green chili well.
2. In a deep bottomed pot/pan, add the oil and splutter  the mustard seeds. Add the remaining curry leaves and fry on medium heat.
3. Next add in the ground coconut mixture on low heat and allow to cook. Clean out the grinder with a tad bit of drinking water, enough to form a thick gravy*, taking care not to add too much water which will ruin the consistency and flavour.
4. Add the water to the ground coconut mix. Turn off the heat when the chutney warms up. Do not bubble away which would split the chutney.

Serve warm on the side of idlis or dosas.

Enjoy!! :)

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