Thursday, July 10, 2008

Coconut Chutney .

Chutneys are similar to  dippings like blue cheese or tomato sauce. Indian dishes like Dosa and Idly are mostly served with coconut chutney.
Here is my mother's special thengai chutney.

To grind:
Fresh grated coconut - 1/2 cup
(You can substitute it with frozen coconut also. But the original chutney flavor comes with full coconut newly grated only.)
Puffed channa dhal (pori kadalai / pottu kadalai)- 2 tbsp.
green chillies - 4.
tamarind - 1 inch bit.
salt- 1/2 tsp.

To garnish:
Mustard seeds- 1/2 tsp,
Urid dhal - 1/4 tsp.
curry leaves - 1 sprig.
Red chilli -1 (cut in to 2 pieces)
shallot onion (small onion)- 1 .(chopped)
oil- 1 tbsp.
We need an Indian mixer to grind the chutney. Put all the items given for grind in a small jar of the mixer.Close the lid. First run the mixer without adding water. Then after a second add 1/2 cup water and grind the chutney in to a fine thick paste.
Heat a frying pan. Add urid dhal and mustard seeds. wait to hear the cracking sound of mustard. Add chopped onions , red chilli and curry leaves. Put off the flame. Then add the chutney (while pan is hot, but switched OFF). Mix well.
Then transfer it to the serving bowl.
Serving suggestions:
Makes nearly 200 ml or 1 cup chutney.
It can be served as a side dish / dipping for Dosa, Idly, Vada, Pongal etc.
My mother inlaw would bring it to a boil before switching off. That too tastes good.
Instead of pori kadalai, we can use roasted groundnut too.

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