Coconut Chutney- easy method

This is one of the most ubiquitous side dishes, in all of south India. Idli, dosa, Mysore bonda or vada, any savoury snack is generally accompanied by coconut chutney.

Ingredients:

1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste

For The Seasoning:

1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

Method:

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

Refrigerate and use as required.

Another Method:

Ingredients:

Shredded Coconut – 3 cups
Channa Daal – 1/2 cup
Ginger – 2″ pc
Green Chillies – to taste (slit)
Cilantro/Coriander Leaves – small bunch
Curry Leaves – 1 sprig
Oil – 1 tbsp
Asafoetida – pinch
Mustard Seeds – 1/2 tsp
Dry Red Cillies – 1-2
Urad Daal – 2 tsp
Salt – to taste
Tamarind – to taste

Method:

1. On medium heat, dry roast the Channa Daal till it changes color and gives out a wonderful aroma.

2. Transfer the Daal into a bowl with a little water. Allow it to soak.

3. Next dry roast the Coconut on medium heat, till it changes color and gives out a wonderful smell.

4. Once done, transfer into a blender.

5. Next to roast is the Ginger and the Green Chillies.

6. Cook for a few minutes, till they start caramelize. transfer to the blender once done.

7. After that, toss the Cilantro (leaves plus the stems) and it cook till they wilt.

8. Transfer into the blender.

9. Drain the Channa Daal and add into the blender.

10. Add Salt and Tamarind to taste.

11. Blend to desired consistency by adding Water.

12. Pour into a serving bowl.

13. In a small skillet, on medium heat, heat the Oil.

14. Once hot, add in Mustard Seeds and allow them to splutter.

15. Add in Asafoetida and Dry Red Chillies. Cook for 10 seconds.

16. Add in Urad Daal and cook till they change to a light golden color.

17. After that add in Curry Leaves, mix and turn off the stove.

18. Pour the seasoning over the chutney.

19. Serve with Dosas,Mysore Bonda, Idli or Vadas.