Makes: 1 cup of Chutney
Ingredients to grind:
- Grated Coconut – 1 cup
- Garlic – 3 flakes
- Kashmiri dry Red chillies – 4
- Shallot – 1 chopped or use half a small onion
- Tamarind – a chickpea sized piece
- Channa dal – 1 teaspoon roasted until fragrant
- Salt to taste
Ingredients for seasoning:
- Coconut Oil – 2-3 teaspoons
- Mustard seeds – ¼ tsp
- Finely chopped shallot/Onion – 1½ teaspoon
- Split black gram/ urad dal – ¼ teaspoon
- Whole red chilli – 1
- Curry leaves – 5
Method:
- Grind all the ingredients listed under ‘Ingredients to grind’, until well blended. Add water depending on how thick or thin you want the chutney to be.
- Add water a few tablespoons at a time to obtain a chutney that has a drop-consistency, but is not too runny. Pour this into your serving bowl.
- To season the chutney, heat a small wok/ kadhai.
- Add the oil followed by mustard. Wait for it to splutter and tip in the rest of the ingredients, following the order given in the list for seasoning.
- Fry until fragrant and immediately pour the seasoning into the chutney. Mix well and cover.
- Great for dosa and idli.