Green Coconut Chutney

This tangy, coconuty green chutney goes well with anything. Have it as a sandwich spread, as an accompaniment with your rice or roti or even have it with idlis. Here I am serving it with some masala dosas.

Ingredients

6-8 green chilies
6 oz / 170 gm fresh grated coconut ( I used the frozen coconut packets ( 1 pkt ), thaw them first )
1/2 cup packed cilantro, washed
6-8 curry leaves
1 tbsp lime juice (1/2 a lime)
1/8 tsp granulated sugar
salt, to taste

For the tadka ( hot oil seasoning )

1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal, split black gram dal ( optional )
some curry leaves
1 - 2 dried whole red chili
a dash of asafoetida / hing


Method

• In a blender, blend the green chilies, coconut, cilantro, curry leaves, sugar, lime juice and salt together. Add a little water if need. Blend till it all comes together in a thick paste. Remove from blender, check seasoning and adjust accordingly.
• In a small saucepan, heat the oil. When the oil gets hot add the mustard seeds. After they start to crackle, add the red chilies, urad dal, curry leaves and hing. When the dal turns a pinkish brown, remove and pour over the blended coconut chutney. Mix it well together and serve with the Masala Dosa or idlis or even as a spread in your sandwiches.

Sindhi Koki

A very popular Sindhi breakfast dish. It is very much like a paratha with a little variation to it. This crispy, tasty, nutritious and hot parathas are a favorite of my son, who loves to have some in the mornings before going to school or even take some to school in his lunch box. It is also a wonderful idea for a breakfast on a lazy weekend morning.


Makes 5 - 6 medium sized Kokis

Ingredients

2 cups / 300 gm / 10.6 oz  chappati atta / whole wheat flour used to make chappatis or rotis ( available at any Indian store )
1 big red onion , finely chopped
2 small green chilies, finely chopped
1/4 cup cilantro, finely chopped
1 large carrot, peeled and grated ( optional - not part of the original koki recipe but something I have added for extra nutrition. )
1/2  tsp of salt
1 tsp oil + extra oil for roasting the koki
water for kneading


Method

• In a mixing bowl, mix the atta and salt together. Now add to it the chopped onions, grated carrot, chopped cilantro and green chilies. Mix it all together.
• Add a little water at a time knead it to a soft dough. It should all comes together and there is no dry atta left. Make sure you do not add to much water so as to make the dough sticky. If this happen, just add a little atta to the sticky dough and knead it in.
• Divide the dough into 5 or 6 portions. Pat each portion down a little with the palm of your hand so that it is about 3 inches in diameter.
• Heat the tawa / gridle. when medium hot, roast this mound on it adding oil on both sides. Roast till it gets some light golden spots on both sides. Remove from tawa and place it back on the rolling board and roll it out to about 8 inch diameter. It should have a little less than 1/4 inch thickness. Transfer the rolled koki back to the tawa and toast this by putting 1/2 tsp of oil on each side and toast till each side is fully cooked and have nice brown spots on it.
• Remove and repeat the same for all the other balls. Serve hot with some raita and a pickle of your choice or enjoy this with a cup of plain yogurt. The picture below is of a koki without any carrot in it.