Keto Coconut Chutney & Keto Sambar

South Indian dishes are incomplete without Sambar and Chutney. whether you are having Idlis, Dosa or Medu Vada, without these two, the taste is incomplete. They all compliment each other. the keto sambar and the keto coconut chutney is so light on the tummy that even my Nonketoer family enjoys it 

For Keto Coconut Chutney:

Ingredients 

Coconut powder 1/2 cup 

Curry leaves about 15 - 20 leaves

Hung curd/coconut curd 1 Tsp

Water 1/2 cup

Ginger 1 slice

Green chilli according to taste

Salt to taste

For Tempering:

Mustard seeds 1/2 tsp

Curry leaves 2 - 3 leaves

Oil 1 Tsp

Asafoetida a pinch

Method

• In a Grinder jar add coconut powder, curry leaves ginger, chillies, salt, hung curd and water. 
• Churn it till become a fine paste. 
• Take it out in a bowl.
• For tempering, heat a small pan. 
• When heated add Mustard seeds. 
• When the seed splutters, add curry leaves and a pinch of Asafoetida.
• Add this to your chutney bowl. 

For Keto Sambar

Ingredients

Cauliflower 3 - 4 florets 

Radish chopped 1/3

Capsicum chopped 1/3

Bottle gourd chopped 1/3

Eggplant chopped 1/3

Onion chopped half

Tomato chopped small

Sambar powder 1 tbsp

Turmeric powder 1/2 tsp

Salt to taste

For Tempering: 

Mustard seeds 1 tsp

Curry leaves 3 - 4

Oil 2 tbsp

Asafoetida a pinch

Method 

• Heat a Pressure Cooker and add oil about 2 tsp,
• when heated add Mustard seed, 
• When the seed splutters, add curry leaves and a pinch of Asafoetida. 
• Then add onions, Saute for 1 min. 
• Then add all the vegetables, (you can add vegetables of your choice, according to availability, but it should be low carb) 
• Saute it. 
• Then add sambar powder, salt, turmeric powder and water. 
• Pressure cook for 2 whistles. 
• Cool and take it out in a bowl

Note: If you are making Chutney and Sambar together, you can do the tempering for chutney while tempering for Sambar together, just the way I did it in the video. Just increase the quantity. It saves time.