4 recipes that use coconut chutney, with photos, step-by-step instructions and cook times. The quickest, Farari sago wada, takes 50 minutes. It is most often cooked with coriander, ginger paste and lemon juice.
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Soft, fluffy steamed idlis of rice and urad dal, served with a tangy, lightly sweet pigeon pea lentil sambhar full of vegetables: aubergine, drumsticks, bottle gourd and potato, tempered with mustard, fenugreek, curry leaves and kokum. Serve with coconut chutney. The batter is ground the day before and left overnight.
A showpiece party bake: a spiced mashed-potato base, a layer of tempered vegetables, a layer of spinach, sweetcorn and rice, then coconut chutney, all sealed under more potato and baked with sesame seeds. Serve hot with masala yogurt, tamarind and red chilli chutneys and a fresh salad.
Golden potato pattice stuffed with fresh coconut, coriander and a sweet-sour lemon seasoning, bound with cassava flour so they suit a fasting day. The outside fries crisp while the inside stays soft, with a juicy coconut centre. Serve them hot with coconut chutney as a farari snack or light meal. Makes 15.
Crisp, golden sago wada made from mashed potato, sago pearls and cassava flour, seasoned with green chilli, ginger, coarse black pepper and sesame, then rolled in soaked sago so the outside fries into a crunchy, pearly crust. Serve hot with coconut chutney on fasting days. Makes 20.
