Chutneys are a favorite side dish with idlis an d dosas. In South India, coconut is the core ingredient. This version of the coconut chutney has tofu added to it, reducing the coconut, thus reducing the fat in coconut.
||Firm Tofu cut into big cubes
||grated frozen coconut (thawed)
||Oil (Olive, Canola, Corn or vegetable)
- Roast chana dal, hing, red chillies and curry leaves in a pan till chana dal is light brown.
- Grind the roasted ingredients with the thawed coconut, salt, lemon juice, water.
- Add Tofu and grind for a couple of seconds to break up the tofu.
- Heat oil and add mustard seeds. When the mustard seeds start popping, pour into the ground paste.