Red Coconut Chutney (Coconut chutney with red chillies / Thengai chutney with red chillies) - A tasty chutney goes well as a side dish with Idli, Dosa, Vada, Pakoda, Bonda ....
Serves: 2 - 3
6 tablespoon coconut grated
2 tablespoon split roasted gram dal (pottukadalai)
4 garlic cloves, chopped (optional) Garlic’s good for health
2 red chillies, halved or ½ teaspoon red chilli powder
Salt to taste ( or 1/2 teaspoon )
¼ teaspoon asafoetida (hing)
2 tablespoon water
Grind all the ingredients to a smooth paste in a small mixer with 2 tablespoon water. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tablespoon) water if required. Chutney will be very tasty if it’s thick in consistency.
For the seasoning (optional):
2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli, halved (optional)
3 curry leaves
In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients and stir well until crisp. Pour this over to coconut chutney.