Plain Coconut Chutney for Dosa, Idli and Uttappam
There are different ways to prepare coconut chutneys to serve with Dosas, Idlis, Uttappams and even Upma. This recipe is for a simple and plain coconut chutney.
For the chutney –
1 cup freshly scraped coconut,
A small grape size ball of tamarind; soaked in warm water for 3-4 minutes,
2 tbsp chutney dal,
1-2 green chillies (as per taste),
Salt to taste.
For tempering –
1 tsp coconut oil,
1/2 tsp mustard seeds (rai),
1/2 tsp urad dal,
Few curry leaves.
Grind together all the ingredients for the chutney in a chutney jar of your mixer-grinder along with little water (if required) into a coarse/fine paste (as per your liking). You can use this chutney as it is or temper it with the tempering ingredients given above.
To temper the chutney, heat oil in a small pan, add mustard seeds, urad dal and as they splutter add curry leaves and remove from flame. Pour over chutney, mix immediately and cover with a lid for 2-3 minutes, so that the flavor and aroma is retained in the chutney.
Instead of using tamarind, you can use well churned curd/yogurt in this chutney preparation. Mix it just before tempering or after mixing all other ingredients. You need not grind curd alongwith other ingredients.