Avocados and fresh coconuts scrapped, seasoned and tempered with mustard seeds and curry leaves.

Prep: 15 min
Yields: 4 Servings
Number of Portions: 4

Ingredients

  • Avocados (Ripe and soft) - 2 nos
  • Green chilly - 1 no
  • Ginger chopped - 1 tblspn
  • Lemon - 1 no
  • Coconut fresh grated - 2 cups
  • Salt- to taste
  • Roasted channa dal - 1 1/2 tbl sp

Method

  1. 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. Using the back of the spoon mash the avocado and squeeze a little lime and keep aside.
  3. 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. 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. Add the mashed avocados and mix well. Refrigerate and serve cold.