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Thengai/Coconut Masala Chutney


Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............

Ingredients

IngredientQuantity
Coconut1/2cup
Onion1no.(medium size)
Tomato2nos.(medium size)
Red chilly5-6nos.
Oil2tbs
Curry leaves1 sprig
Mustard seeds/kadugu1/2tsp
Urad dhal/ullutham paruppu1tsp
Saltto taste



Method 

                 Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.
 Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden.
Now add the ground paste and fry it for a minute,add a cup of water.Let it boil till the raw smell disappears and becomes thick.
Serve it with idly and dosa.
Enjoy........................

  • This chutney will be even more tasty if shallots are used.
  • Instead of grinding the red chillies,red chilly powder can be used. 
  • The consistency can be adjusted with water,prefer to make it thick when I need to store it for 2 days.  
  • A clove of garlic can also be added along with coconut for extra flavor.
Check here the marathoners running in Blogging Marathon #16.
Sumber http://www.naliniscooking.com
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