Coconut Chutney

Ingredients

• 1 cup freshly grated coconut
• 2 tablespoons roasted gram (pottukadalai)
• 2 pieces green chilies
• 0.5 inch ginger
• 0.5 teaspoon salt
• 0.5 cup water
• 2 teaspoons vegetable oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon split black gram (urad dal)
• 1 piece dried red chili
• 6 leaves curry leaves
• 1 pinch asafoetida (hing)(optional)

Instructions

1. 1

   Place the grated coconut, roasted gram, green chilies, ginger, and salt into a blender jar.

2. 2

   Add about 1/4 cup of water and blend until a smooth or slightly coarse paste is formed, adding more water if needed.

3. 3

   Transfer the blended chutney into a heat-resistant serving bowl.

4. 4

   Heat the vegetable oil in a small tempering pan over medium heat.

5. 5

   Add the mustard seeds and wait until they begin to crackle and pop.

6. 6

   Add the urad dal, dried red chili, curry leaves, and asafoetida; fry until the dal turns golden brown.

7. 7

   Immediately pour the hot tempering mixture over the chutney in the bowl.

8. 8

   Mix well and serve fresh with idli, dosa, or vada.