Coconut Chutney Recipe (perfect for masala dosas) by Chef Manoj Karnavar at Kalpa Restaurant London
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✓ In this video we're revisiting Kalpa restaurant, where the head chef Manoj Karnavar shows us his recipe and "secret" techniques for making Coconut Chutney.
INGREDIENTS REQUIRED (you can adjust the quantity according to taste & requirements) :
* 1 Freshly Grated Coconut (grind the rice and grated coconut together until a smooth batter).
* 100 grams roasted Chana Dal.
* 3 Green Chillies.
This popular acompiament side dish is ubiquitous in South India and can be found in almost all parts of Sri Lanka and Kerala and can be eaten for breakfast, lunch or dinner. It can ideally be served with a Masala or Rava Dosa.
Chef Manoj reveals methods and techniques which are hundreds of years old (additionally the recipe is Vegan, Vegetarian and gluten and dairy free).
The chef also kindly tells us his method of determining if a brown coconut is fresh.
Chef Manoj was born into a farming family, (they didn't have a fridge or freezer) so the family were always used to using fresh ingredients in their kitchen. He first learnt cooking from his mother and grandmother at home.
Asking himself and thinking what is the best food in the world? and what makes certain people live to 80 or 100 years old? all the clues were pointing to having a correct diet; he used the knowledge from his learning experience and incorporated that into his style of cooking i.e. creating good indian food with real honest passion, and good quality ingredients, no artificial colours or preservatives, and using healthy oils.
Kalpa restaurant opened last year and has had a lot of great reviews; the restaurant is run by Head Chef and Patron Manoj Karnavar who has worked in world class, leading high end five star hotels in India, Dubai and the UK, hotel restaurants such as Marriot, Fairmont, Savoy, Claridges, Mandarin Oriental in Hyde Park and has been fortunate enough to have worked alongside top Michelin starred chefs.
Here's links to "Kalpa's various social media pages: