Karnataka Recipes
 
Coconut Chutney
 
 
Serves 4

Ingredients

1 cup dalia

Red or green chillies
1/3 cup sesame seeds 1 tbsp oil
1/2 cup coconut Tamarind pulp
2 tbsp channa dal 1/2 tsp sugar or jaggery
2 tbsp urad dal Pinch of hing
1 1/2 tbsp methi seeds  

For Seasoning
Ingredients

1 tbsp oil

Mustard seeds
Hing - a pinch Red chilli
Cumin seeds Curry leaves

Method
Fry all the ingredients ( except the seasoning ) in the oil in the order of daals, methi, sesame seeds, dalia, chilli, coconut.
Remove from fire & grind with the tamarind pulp, sugar & salt.
Add water according to the texture you need.
Transfer the chutney into serving tray.
Add the mustard & cumin seeds to the hot oil & when the mustard seeds pop, add hing, turn off the heat & add red chillies, curry leaves & add this to the chutney.

NUTRIENT COMPOSITION PER THE DISH

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

1512

Carotene (μg )

170.8

Protein (g) 61.21 Vitamin C (mg) 0.3
Carbohydrate (g) 136.23 Mg  (mg) 190.85
Fat (g) 80.15 Na  (mg) 50.78
Fibre (g) 9.78 K  (mg) 673.25
Minerals (g) 9.83 Mn  (mg) 1.86
Calcium  (mg) 781.5 Zn  (mg) 6.69
Phosphorus  (mg) 1591.65 Cr  (mg) 0.07
Iron  (mg) 20.48