Ingredients
Scale
For the chutney
- 1/2 cup Fresh shredded coconut
- 1/3 cup fried gram (pottu kadalai)
- 1/2 teaspoon salt
- 1/4 teaspoon asafoetida
- 1 clove garlic
- 1/2 inch piece ginger
- 1/2 inch piece tamarind (soaked in water for 5 minutes)
- 1 teaspoon jaggery
- 6–7 stalks coriander leaves
- 2 green chillies
For the tempering
- 1 tablespoon oil
- 1 teaspoon urad dal
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 dried red chillies
Instructions
- Take fresh shredded coconut and fried gram (pottu kadalai). Add in the garlic, a small 1/2 inch piece of ginger, tamarind, asafoetida, salt and jaggery. Add in the green chillies according to your taste. If you want it spicy add more. Add in 6-7 stalks of coriander leaves.
- Just grind all the chutney ingredients with half cup to one cup of water to a smooth paste. Set aside. Its that simple. The chutney is almost ready. Check for seasoning.
For the tempering.
- Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the urad dal, curry leaves and dried red chillies. Saute until the dal turns golden. Remove and pour the tempering on top of the chutney.
Notes
As a variation, you can also use equal qty of coconut and fried gram.
- Prep Time: 15 mins
- Cook Time: 2 mins
- Category: Chutney
- Cuisine: South Indian