Now, a quick word about Chandra Padmanabhan’s cookbooks. Although Dakshin (US | India) is her more popular and award-winning book, I am partial to Simply South and have tried quite a few recipes from it. If you want a set of good cookbooks to guide you through South Indian vegetarian cooking, I recommend her books. I have all three of her books (her latest book is a compilation of best recipes from the past three with a few new ones added and I don’t own this one).
Ingredients:
1 cup of grated coconut 1/4 cup of roasted Bengal gram (pottukadalai / bhuna chana) 3-4 of green chillies 1/2″ piece of ginger 2 tbsp of chopped coriander leaves 3 tbsp of curd or plain yogurt(ideally with a bit of sourness)
For tempering:
1 tsp of oil 1/2 tsp of mustard seeds 1/4 tsp of cumin seeds 1 tsp of urad dal / ulutham paruppu / uzhunnu parippu 1/4 tsp of asafoetida / hing / perungayam 1 of dry red chilli, torn into halves 1 sprig of curry leaves
How to Make South Indian Coconut Chutney:
