Coconut Chutney

Ingredients 

• 1 cup fresh coconut scraped
• to taste dried red chillies
• For tempering
• 2 tablespoons ol
• 2 whole dry red chilli broken
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon split black gram skinless (dhuli urad dal)
• 1 sprig curry leaves
• A large pinch asafoetida

Method

1. Use only white part of the scraped coconut and avoid brown skin.
2. Grind scraped coconut adding very little water. Add salt to taste and mix well. The consistency of the chutney should be thick.
3. Heat oil in a pan. Add broken red chillies, mustard seeds, urad dal. When the seeds crackle and dal turns light brown, add asafoetida and curry leaves. Add to the ground coconut.
4. Mix thoroughly and serve as an accompaniment for idli or dosa.

Nutrition Info