To make your own coconut chutney, blend together one cup fresh coconut, 2 green chillies, piece of ginger. Temper mustard seeds, chilli, and curry leaves for a minute and add that mixture to your coconut paste.
I am especially proud of my carrot sambal, which is unbelievably easy to make and tastes great! Indian Sambals, unlike their Thai cousin, are not a sauce, but rather a dry condiment-like addition to a dish. The sweetness of the carrots, combined with the mustard and chillis in the sambal go really well with the heavy creaminess of the coconut and starchiness of the rice.
- ½ cup rice
- ¾ cup coconut chutney
- Tablespoon of coconut oil
- 1 cup water
Add all the ingredients in a pot and cook for 15-20 minutes, or till the rice is done. I stopped cooking when the rice was done but there was still a little liquid left in the pot.
- 1 carrot
- 1 teaspoon mustard seeds
- 1 green chilli
- 5-10 curry leaves
- Teaspoon of oil
- Grate the carrot and chop the chilli finely.
- In a small pan, add a little oil.
- Once the oil is heated, add the mustard seeds, curry leaves, and the chilli.
- Temper for one minute and then add the carrot.
- Turn off the gas after a minute. Mix well and serve hot.