Coconut chutney goes well with the breakfast recipe like Idli, Dosa, and Uthappa etc. This chutney can be made with Red Chilli as well as Green Chilli with a slight variation in the ingredients. What follows is with Red Chilli.
Ingredients
Grated Coconut – 1 cup
Red Chilli – 6 to 8
Tamarind – small cheery sized ball
Bengal Gram – 1 1/2 tbsp
Oil – ½ tsp
Curry Leaves – 3 strand
Salt to taste
To Temper
Oil – 1 tbsp
Mustard – ½ tsp
Urad Dal (Black Gram) – ¾ tsp
Onion (Medium sized) – 1 (finely chopped)
Curry Leaves – 1 strand
Asafoetida (Hing) – 1/8 tsp
Method
Heat ½ tsp of Oil in a pan. Add Curry leaves (from 2 strands) and Bengal Gram. Roast it in medium flame till the Dal becomes golden brown. Transfer to a small plate.
Grind Coconut, Red Chillies, Imli, Roasted Curry leaves, Salt and Bengal Gram together in a mixer grinder without water. Now, add required water and grind to a semi fine texture. Adjust Salt.
Transfer this chutney to a bowl.
In the pan used earlier, add the remaining Oil. When the Oil becomes hot, add Mustard and allow it to splutter. Add Black Gram (Urad Dal). Stir for a few seconds. Add Onion and Curry leaves.
Sauté till the Onion becomes translucent. Add Hing. Sauté them for a few seconds.
Transfer it to the Chutney. Mix well.
Serve with any breakfast item like Idli, Dosa etc.
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