Coconut Chutney is my husband’s favorite accompaniment to go with south indian snacks like dosas and idlis. He loves his idli and dosa with coconut chutney and sambar.
1 cup fresh grated coconut or frozen grated coconut
2 tbsp Milagai Podi/Gun Powder
a pinch of salt
a little sugar
1/3 cup of water
For the tempering:
1 1/2 tbsp oil
2 dried red chili
7-8 leaves curry leaves/kari patta
1 tsp urad dal (split black gram)
1/2 tsp mustard seeds/rai or sarson
1/2 tsp cumin seeds/jeera
a pinch of asafoetida/hing
1. Grind all ingredients listed under "For the Chutney" in a grinder until smooth.
2. Heat oil in a small sauce pan, add all ingredients under "For tempering" and cook until mustard seeds splutter and Urad dal turn brown in color on stove.
Note: If using microwave, just place all ingredients in a microwavable bowl, and microwave at high for 2.5 minutes (depending on the watts of your microwave).
3. Pour the hot tempering on the coconut chutney, mix it well before serving.