Coconut Chutney (dip)

Coconut chutney is the basic dip which goes well with idlis and dosas.Here is how i prepare….

Servers:-2

Ingredients:-

1) 1/4 cup shredded coconut

2) 3 to 4 green Chilli

3) 1 tsp of tamarind pulp

4) 3 stick of curry leaves

5) 1 tsp salt

6)  1 cup bengal gram

For tempering:-

7) pinch of asafoetida powder

8) 2 red chilli

9) Curry leaves

10) 1 tsp urad dal

Process:-

Put coconut, green chillies, bengal gram dal, curry leaves, tamarind, salt and little water in a blender and blend it to smooth paste.Remember the paste should not be too runny.Ensure the bengal gram is more than coconut.If possible sauté the green chilli before putting them in blender, this way the rawness of green chilli reduces.

Heat a non-stick pan, add oil for tempering. Once oil is heated add  mustard seeds. Once they splutter, in goes asafoetida, red chilli, urad dal and curry leaves. Sauté till the urad dal turns brown and pour it over the chutney.Mix well before serving. The Urad dal in the tempering gives a very good crunchy taste

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