Coconut chutney Version 3

Ingredients:
Grated coconut  -1 cup ( Fresh would taste better )
Green chilly -  2
Dhaliya/ pottukadalai - 2 table spoon
garlic -  1(very small)
ginger - twice the size of garlic
jeera - 1/8 tsp
shallot - 1 (very small)
salt -  1/3 tsp or to taste

To Temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urid dhal - 1/2 tsp
curry leaves - 1 string


Method:
Grind everything together to a fine paste with needed water in the blender.

Heat oil in a pan, once the oil is hot add mustard seeds, urid dhal and curry leaves.When the splutter, turn off the gas and pour it on top of the ground chutney.
Serve with Idli, dosa or pongal. It would taste amazing!

Coconut chutney with Almonds

Ingredients:

Fresh grated coconut -3/4 cup

Green chilly 1 and 1/2 ( adjust according to your taste )

Almonds 5 ( you can removed the skin if you want, but  it is optional )

Dhaliya/ pottukadalai - 1 table spoon

Ginger 1/2 inch piece

Curry leaves fresh - 1 full spring 

Salt to taste

To Temper:

Oil 1 tsp

Mustard 1/2 tsp

Urid dhal 1/2 tsp

Curry leaves few

1 red chilly - optional

Method:

Grind all the ingredients together with water.Consistency should not be too thin nor too thick.

Heat oil and add the items given under to temper , once they splutter, pour it on top of the ground chutney. Serve  with hot idli, dosai or pongal. 

 

Channa dhal coconut Chutney

Ingredients:
Channa dhal - 1/4 cup
grated coconut - 3/4 cup
green chilly - 2
tamarind - very very small piece
ginger  - 1/2 inch piece
cilantro - 4 strands
salt to taste

To temper:
Mustard - 1/2 tsp
Oil - 1 tsp
Urid dhal - 1/2 tsp
Curry leaves - few
red chilly - 1 ( optional)

Method:
 Dry roast the channa dhal, until the color turns slightly. Turn off the heat and soak the dhal in water for at least 20 minutes.
Meanwhile saute the coconut with our oil for just few minutes ( color should not change ) and let it cool.
Saute ginger, chilly, cilantro, tamarind all together with out oil for just a minute and turns of the flame.
After 20 minutes, grind the channa dhal first then add the rest of the ingredients and grind it well by adding water.Add salt according to taste.
Consistency should be little thicker than the normal chutney.
To temper: Heat the oil , add mustard, urid dhal, curry leaves, red chilly and let it splutter. Add it to the chutney.