Coconut – Onion Chutney (Thenga Ulli Chammanthi)
A very tasty chutney. Goes well with Idli/ Dosa varieties also popular with Thattu dosas in Kerala.
You will need
1 cup (75 g) grated coconut
½ teaspoon red chilli powder (or 4 dried red chillies)
4 shallots / chuvannulli
½ teaspoon salt (or to taste)
2 tablespoons water (for grinding)
Extra ¼ cup (50 ml) water (for final mixing)
Make a smooth paste of above ingredients with 2 tablespoons water. Finally adjust with ¼ cup water. This chutney should not be in thick consistency.
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1 red chilli, broken
3 curry leaves
In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well until fragrant and crisp on a low heat. Pour this over to coconut chutney.