Ingredients

The following ingredients have 4 Servings
  • 1 cup grated coconut (tightly packed)
  • 2 tablespoons roasted gram dal
  • 4-6 cashews (optional)
  • 2 green chilies
  • Salt
  • 1/2 teaspoon mustard
  • 1 teaspoon oil
  • 1/4 cup Water

Instruction

  • Break open a coconut and grate it carefully without scrapping the brown bits of the shell. Set aside.
  • Heat 2 teaspoons sesame oil or coconut oil in a small tadka pan. Add one slit green chilli and saute for a minute. Remove to a plate and retain the oil in the pan itself. You can add 2-3 green chilies for spicier chutney
  • Now to a small chutney jar add 1 cup coconut, grated and tightly packed, 2 tablespoons roasted gram, 4 cashews, salt to taste .
  • Add 1/4 cup water and grind to a very smooth paste. Grind it to a smooth chutney as far as possible.
  • Heat the same oil used for frying green chillies again for tempering. Add the mustard seeds, urad dal, curry leaves if using and fry for a minute.
  • Add to the ground chutney along with the oil. Mix well.
  • Serve coconut chutney with idli, dosa, pongal.