Coconut Chutney

Coconut Chutney is a South Indian  accompaniment for idly and dosa. It is also served as a side with many Indian snacks like vada, bonda, bajji to name a few. My husband does not enjoy  idly or dosa without this chutney even if I have sides like potato, sambar or chutney podi. Very easy to make and delicious. The key for a good chutney is to use fresh coconut. Of course we can make with frozen coconut but to get the authentic taste, use fresh.    

Preparation time -  10 minutes

Serving - 4

Ingredients

1 cup fresh coconut cut in to pieces or frozen coconut thawed to room temperature
1/2 cup Dhalia or roasted chickpeas (putnala papu)
2 green chili 

1 Tsp Tamarind paste
1/3 Tsp Salt
1 1/2 cups water

For seasoning (popu)

1/4 mustard seeds
1/2 Tsp urad dal
2 red chilies
hing or inguva (optional)
4-5 Curry leaves

1 Tsp Oil

Procedure

1. Grind the fresh coconut in a mixer or blender. keep it aside in a bowl.
2. Now add the Dhalia along with all the other ingredients expect water and grind them to a powder.
3. Mix in the ground coconut and water and grind to a fine paste.
4. Pour it in a serving bowl.
5. Heat oil for tempering in a small pan. Add mustard seed and urad dal. When the mustard seeds pop add the curry leaves and hing. Pour it over the chutney.
6. Serve with idly, dosa or any snack.