A thick coconut chutney without tempering. Every Indian house may have one version for this coconut chutney. This one is my mom's version and I do exactly like her. I serve with idly, dosai as an alternative for my usual coconut chutney. Though a rare combo, I like it with chapati also.
Fresh shredded coconut - 1/2 cup
Puffed channa dhal (pori kadalai / pottu kadalai)- 2 tbsp.
green chillies - 4.
garlic - 1 clove
cumin - 1/4 tsp
curry leaf - 1 sprig
tamarind - 1 inch bit.
sea salt- 1/2 tsp.
Put all the items given
for grind in a small jar of the mixer. Grind
without adding water. Then after a few pulses, add few tsp water and grind
the chutney in to a thick paste.
That's it. Flavorful coconut chutney is ready.
This chutney tastes fresh. So make it in small batches.
It can be served as a side dish for Dosa, Idly, kichidi, chapati etc.
A dollop of sesame oil over this chutney will make a perfect combo for idly.
Tastes very good with rasam rice and curd rice.
Instead of pori kadalai, we can use roasted groundnut too.
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