This is a South Indian style chutney that goes well with Idli, Dosa, Adai, Vada and Bhajia.
Freshly Grated Coconut – 1 cup
Roasted Gram (Puffed Channa Dal/Pottu Kadalai) – 2 tbsp
Green Chilli – 3 to 4
Curry Leaves – 1 twig
Garlic Pods – 2
Yogurt / Curd – ¼ cup
Oil – 2 tsp
Mustard Seeds – ½ tsp
Black Gram (Urad Dal) – ½ tsp
Red Chilli – 1 (Broken)
Curry Leaf – from 1 twig
Onion (Small) – 1 (finely chopped)
Asafoetida (Hing) – 1 pinch
Take all the ingredients under “To Grind “table except Yogurt (Curd) in a small grinding jar and grind them to a fine paste with little water.
Transfer the paste to a bowl.
Smoothen the Yogurt and add to the ground paste.
Mix well. If you want thin Chutney, add more water.
Heat the Oil in a small pan.
Add Mustard Seeds and allow them to crackle. Add the Red Chilli & Urad Dal. Stir fry till the Dal turns golden brown.
Add the Curry Leaves, Asafoetida and Onions. Sauté till the Onion becomes translucent.
Transfer to the Chutney. Mix well.
Serve with Idli, Dosa, Vada etc.