Coconut PottuKadla Chutney : 3 styles / Coconut Roasted Split Chickpea Dips : 3 styles

Happy Republic Day

I was making dosa for breakfast and it was republic day and i was thinking about India and then suddenly felt like preparing something symbolic. And prepared a savory and sweet item in three colors : chutney and kakakand . I still remember the school days , coming running back after school's republic day celebration to watch the live telecast of parade from Delhi on doordarshan :). Beautiful floats in the parade used to be my favorite.

White Coconut Chutney :

Coconut - 1/2 cup chopped small or grated

PottuKadla/Roasted Channa Dal - 1/4 cup

Hot Green Chili - 2

Salt to taste

Curd to taste (depending on how sour you like)

For Tempering

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves a few

Dry red chili - 2

1. Grind coconut ,dal,chili,salt and 1/2 cup water.

2. Add a few table spoons of curd and mix well.

3. Heat oil add mustard seed.

4. When mustard starts popping add dry chili and curry leaves.

5. Pour everything over the coconut mix and mix well.

Saffron Coconut Chutney :

Coconut - 1/2 cup chopped small or grated

PottuKadla/Roasted Channa Dal - 1/4 cup

Dry Red Chili - 3-4

Curry leaves - a few

Salt to taste

Tomato - 1/2 cup chopped into cubes

For Tempering

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves a few

Dry red chili - 2

1. Heat a tsp oil and tomato , cover and cook.

2. Grind coconut ,dal,chili,salt ,tomato and 1/2 cup water.

3. Heat oil and add mustard seed.

4. When mustard starts popping add dry chili and curry leaves.

5. Pour everything over the coconut mix and mix well.

Green Coconut Chutney :

Coconut - 1/2 cup chopped small or grated

PottuKadla/Roasted Channa Dal - 1/4 cup

Hot Green Chili - 2

Cilantro Leaves - 1/4 cup chopped

Salt to taste

Lemon Juice - 1 tbsp or less to taste (depending on how sour you like)

For Tempering

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves a few

Dry red chili - 2

1. Grind coconut ,dal,chili,salt,cilantro and 1/2 cup water.

2. Add lemon juice and mix well.

3. Heat oil and add mustard seed.

4. When mustard starts popping add dry chili and curry leaves.

5. Pour everything over the coconut mix and mix well.

PS :

1.While grinding coconut mix if 1/2 cup water is not enough add more but a tbsp at a time.

2.While adding curd or lemon juice start with few tsp and taste and add more to your taste.

I'm sending this to MLLA-19 at simpleindianfood started by susan.