Ingredients
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(Ripe and soft) - 2 nos Avocados
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1 no Green chilly (thick)
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1 tblspn Ginger chopped
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1 no Lemon
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fresh grated- 2 cups Coconut
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to taste Salt
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1 1/2 tbl sp Roasted Channa dal
Directions
Avocados and fresh coconuts scrapped, seasoned and tempered with mustard seeds and curry leaves.
Steps
|
1
Done
|
Run a sharp knife from the top of the avocado in a circular motion. Slightly twist the avocado and separate the halves. Remove the seed and discard it. Scoop out the soft flesh of the avocado and keep it in a bowl. |
|
2
Done
|
Using the back of the spoon mash the avocado and squeeze a little lime and keep aside. |
|
3
Done
|
Put freshly grated coconut, green chilly, salt, ginger and roasted channa dal in a grinder and grind to a semi-fine paste. Remove and keep in a bowl. |
|
4
Done
|
Separately heat a pan and add oil. Now add dry red chilies and mustard seeds, once they splutter add dal and then the curry leaves. Immediately add this tempering to the chutney. |
|
5
Done
|
Add the mashed avocados and mix well. Refrigerate and serve cold. |
