Coconut onion chutney

'Shallot should be included in our daily menu in some form or other'... this is one of the basis of Tamilnadu cuisine. Here goes a chutney with raw shallot and I am sure every Indian food lover will like this.

Vengaya thengaai chutney with idli....the perfect pair always

To grind:
Fresh grated coconut - 1/2 cup
shallot - 3 or 4
Puffed channa dhal (pori kadalai / pottu kadalai)- 1/4 cup
dry red chillies - 4.
tamarind - 2 inch bit.
salt- 1/2 tsp.

To garnish:
Mustard seeds- 1/2 tsp,
Urid dhal - 1 tsp.
curry leaves - 1 sprig.
dry red chilli -1 or 2
shallot onion (small onion)- 1 .(chopped)
oil- 1 tbsp.

Method:
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. Add some more water (1/2 cup).
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:
Serve as side dish for Dosa, Idly, Vada, Pongal etc.

Note:
Instead of pori kadalai, we can use roasted groundnut too.