(Narial Chutney)
Editor's note:These instructions are excerpted from Julie Sahni's bookClassic Indian Vegetarian and Grain Cooking.Sahni also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
This is the most popular relish of South India. Although its flavor will vary from state to state, it consists essentially of freshly grated coconut and mustard seeds. The mustard seeds are sizzled in hot oil and folded into the coconut. Some Indians flavor the relish with ground roasted yellow split peas(bhona channa dal ka ataa);others with tomato. But the most refreshing and fragrant is theMalayaliversion from Kerala, which adds chopped fresh coriander. This herb also tints the relish a very appealing pale green color.
Coconut relish generally accompanies southern delicacies. Serve it withFoamy White Steamed Rice and Bean Dumplingsand with southern or southwestern vegetarian meals that are characteristically flavored with black mustard seeds.
Ingredients
Makes 1 1/3 cup
Step 1
1.把椰子、酸奶、芫荽叶,辣椒,salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl.
Step 2
2. Heat thegheeor oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour thegheeand seeds over the coconut puree. Mix thoroughly, check for salt, and serve.
Step 3
Note:This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving.
• One coconut will contain more than enough meat for this recipe.See tips fromGourmeton cracking and grating fresh coconut..
• Use full-fat yogurt for the most authentic results.
• Ubiquitous in Indian cuisine, usli ghee is similar to French clarified brown butter and adds a distinct nutty flavor. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months.
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Reviews (3)
Back to TopI love coconut so deciding to make this relish was easy. I couldn't find black mustard seeds, so I used yellow mustard seeds. FYI: I suspect the yellow seeds will make the same mess on your stovetop as the black seeds. Once the sesame oil started to heat up...the smell was rather strong and I wondered how the oil would complement the coconut and cilantro. It was delicious. My guests loved it.
AMRailing
Bristow, VA
3/19/2007
This is a delicious relish. I really enjoyed the coriander for both the color and the fresh, clean taste it contributed to the relish. I used ghee and it seemed a little rich to my taste. Perhaps next time I'll use half ghee and half sesame oil. BTW, there are two variations of sesame oil. One is the Asian (toasted) oil that is used primarily for flavoring. The other oil is made from sesame seeds that have not been toasted and therefore is neutral in flavor.
Anonymous
Austin TX
5/30/2006
Surely if you're going to substitute oil for ghee you would use 4 tablespoons of, say, sunflower oil. Sesame Oil is a flavouring not a cooking oil and should be used in small amounts.
Anonymous
9/13/2005
