Coconut chutney

Coconut chutney is famous in south India and is almost eaten with many breakfast dishes. Its consumed with idli, dosa, paddu, set dosa, medu vada, etc.

Coconut chutney has to be eaten fresh. If you have made coconut chutney in the morning and want to consume it in the evening then keep it in a fridge else your chutney starts smelling and spoiling. Its better to consume it in a day or two.

Once the coconut chutney is done, for sourness you can add lemon juice or 2 Tb spoon of curd (For the above quantity)

Preparation time - 30 minutes

Serves - 3

Ingredients -

1. Fresh chopped coconut - 1 cup
2. Fried grams - 2 Tb spoon
3. Roasted groundnuts - 3 Tb spoon
4. Green chilly - 1
5. Garlic - 3 to 4 pods
6. Ginger - 1/2 inch
7. Fresh coriander leaves - 1/4 cup
8. Sugar - 1 tea spoon
9. Salt

For Tempering -

1. Oil - 3 Tb spoon
2. Mustard seeds - 1 tea spoon
3. Cumin seeds - 1 tea spoon
4. Asafoetida powder - 1/4 tea spoon
5. Curry leaves - 1 string
6. Red chillies - 3
7. Turmeric powder - 1/2 tea spoon

Procedure -

1. In a bowl add coconut, fried grams, groundnuts, green chilly, ginger, garlic, coriander leaves, sugar and salt. Mix well.

2. Grind to a smooth consistency. Transfer it in a bowl and keep aside.

3. For tempering, in a pan, add oil and once the oil turns hot add mustard seeds. Let the mustard seeds splutter then add cumin seeds.

4. Now add red chillies and fry it on medium flame for 30 seconds.

5. Add curry leaves and asafoetida powder and turn off the flame.

6. Now add turmeric powder, stir and immediately pour it on the coconut chutney.

7. Serve with dosa, Idli, paddu or medu vada.