Chonk (Popu)

Chonk is a finishing process to most indian food entrees that gives it a good flavor at the end of preparation or in some cases beginning of preparation.

Ingrediants (for a dish that serves 4):
1 tbsp black mustard seeds (sarson)
1 tbsp cumin seeds (jeera)
2 tsp urad dal (split black gram beans)

Process:
Heat 1 tbsp oil or ghee in a pan to a mild temperature
Add all the above ingrediants
Stir till they pop and mix in the desired dish that you want to prepare finally.

Enhancers:
red chillies
curry leaves (typically for south indian food preparations)
hing
Ajwain (thymol)

Fresh Coconut Chutney (Kobbari Pachhadi)

Ingrediants (serves 6):

Fresh grated Coconut (1 whole)
2 pinches of crushed fresh ginger root
ping of hing (aesofatida)
2 stems of curry leaves
3 dried red chillies (spice watchers: 1 red pepper instead)
3 fresh green chillies (spice watchers: 1 green chilli)
Chonk/Popu : 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal
1/4 cups of fresh squeezed tamarind paste OR 2 tsp of tamarind concentrate
1/4 cup yoghurt

Process:
In a blender, grind the coconut, green chillies, tamarind, yoghurt, ginger to a fine paste
Pour into a serving dish
In a small saucepan, add 1 tsp of oil, add the Chonk ingrediants, hing, curry leaves, red chillies
Mix this into the blended coconut and serve with dosas or idlis!

Caution: Refrigerate after use, coconut goes stale very easily if left outside.