COCONUT CHUTNEY

COCONUT CHUTNEY

(A)
200gm grated white coconut
2 gheen cilli,chopped,add more if you like it hot.
5 shallots,chopped
4 cloves garlic
2cm ginger,chopped
2 stalk kari leafs
1 tbsp tamarind juice or to your taste
1/2 cup warm water
Salt to taste

For tempering

2-3 tbsp oil
(B)

1 tsp mustard seeds
1 tsp ulutham parupu
2-3 dried cilli ,cut into 2
1 stalk kari leafs
A pinch of asafoetida powder


1. Blend  A with 1/2 cup warm water until very fine.
2. Heat oil and add in B and fry until muatard seeds pops. Pour in the blend coconut  and stir well. Serve with idili or thosai.

Note: You can add 1/2 cup mints leafs or 1/2 cup coriander leafs if you like.

RED COCONUY CHUTNEY

(A)

200gm freshly grated white coconut.
2 red chili,seeded and chopped or 5 dried chilli,remove seed and soaked. you can add more chilis if you like it hot.
5 shallots,chopped
4 clove garlick,chopped
1cm ginger,chopped
3 tbsp pothu kadalai (you can buy it from the indian grocery shops)
1 big tomato,chopped
1 stalk kari leafs
1/2 cup water more or less
3-4 tbsp oil

1. Heat oil and add A stir fry till fragrant. Remove and cool.
2. Add water and blend until fine.

For tempering

1-2 tbsp oil
1 tsp mustard seeds
1 tsp urad dhal
2-3 dry chili,torn with seeds remove
1 tsalk kari leafs

1. Blend A until fine. Heat oil and add Tempering ingredients fry until mustard seeds pops. Pour into the blend coconut and stir well. Serve with idli or thosai

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