Darasa with Coconut Chutney

Ingredients

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the coconut chutney: For the coconut chutney:
• 1 cup (240ml) grated coconut 1 cup (240ml) grated coconut
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 green chili, finely chopped 1 green chili, finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 45g (2g sugars)
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually add the cornmeal while stirring continuously to avoid lumps.
2. 2.
   Reduce the heat to low and add the salt, cumin, coriander, turmeric, and chili powder. Mix well and cook for about 15-20 minutes, stirring occasionally, until the mixture thickens and pulls away from the sides of the pan.
3. 3.
   Remove the pan from heat and let the mixture cool for a few minutes.
4. 4.
   Grease a square or rectangular baking dish with vegetable oil. Transfer the cooked cornmeal mixture to the dish and spread it evenly.
5. 5.
   Allow the mixture to cool completely and set for about 1-2 hours, or until firm.
6. 6.
   While the Darasa is setting, prepare the coconut chutney. In a bowl, combine the grated coconut, yogurt, lemon juice, green chili, cilantro, and salt. Mix well until all the ingredients are well combined.
7. 7.
   Cut the set Darasa into squares or triangles and serve with the coconut chutney on the side.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually add the cornmeal to the boiling water while stirring continuously to avoid lumps.
• Coconut — Use freshly grated coconut for the best flavor and texture in the chutney.
• Cumin and coriander — For enhanced flavor, you can lightly toast the cumin and coriander seeds before grinding them.

Tips & Tricks

• To add a bit of crunch to the Darasa, you can sprinkle some toasted sesame seeds on top before it sets.
• Adjust the spiciness of the coconut chutney by adding more or fewer green chilies according to your preference.
• For a tangier flavor, you can add a pinch of chaat masala to the coconut chutney.
• Serve Darasa warm or at room temperature for the best taste and texture.
• Leftover Darasa can be refrigerated and reheated in a microwave or on a stovetop.

Serving advice

Serve the Darasa squares or triangles on a platter with a bowl of coconut chutney on the side. Garnish with fresh cilantro leaves for an extra touch of freshness.

Presentation advice

Arrange the Darasa pieces neatly on the platter and drizzle a little coconut chutney over them for an appealing presentation. Sprinkle some chopped cilantro on top for a pop of color.