Sheetal Kamat

I read about this special chutney for the medu wada in the cookery book that I have and tried this. It tastes amazing with the wada obviously not as nice as sambar (wada sambar being my favourite). But I was in kind of wrapping up mode that time and hence didnt want to prepare sambar so this chutney made nice alternative.

Chutney For Medu Wada
1/2 Coconut
1/4 Cup Chana Daal
6 Green Chillies
1 Bunch Corriander
1/2 Cup Curd
1/2 Spoon Mustard
1/2 Spoon Udid Daal
A pinch of Asafoetida
1 Spoon of Oil
Salt to taste

  • Grate coconut and grind it in mixie with green chillies, corriander leaves, chana daal(one used in chivadas) and salt.
  • In this mixture mix curd
  • In a small pan heat the oil and let mustard and udid daal splutter in it. Also add Asafoetida.
  • Mix this oil into the chutney and serve.

I used coconut water itself while grinding coconut so that it tastes nice and i dont need to add sugar.
You can also add Red Chillies into the oil for even better taste but i didnt have it so had to skip that.

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