How to make Mysore chutney
- Heat oil in a pan and add the chana dal and urad dal.
- Cook on a moderate flame for a couple of minutes till the dal become golden in color.
- Add red chilis, jaggery, garlic, tamarind mash, kalamirch, mix well and cook on a moderate flame for a minute.
- Add the coconut, powdered chili, salt, and cook on a moderate flame for 1 to 2 minutes while stirring non-stop. Allow to cool for a while.
- Blend with a cup of water into a coarse paste and the chutney is ready to serve.
- Coconut is a misnomer as it is not a nut at all but a stone fruit.
- Coconuts can float long distance over oceans and strike roots again when ashore.
- Coconut palm trees can survive for up to 120 years.
- More than any other fruit, coconut is used in many cosmetic applications.