Red Coconut Chutney
Red Coconut Chutney is a type of coconut chutney or dip that can be traditionally served with dosas, wadas, upma and idlis. But believe me it can be had with Pohe, Parathas, Khichdis, Pulaos and even chapatis.
For the chutney –
1 cup grated fresh coconut,
2 dry red chillies; lightly roasted,
2 tbsp chana dal; lightly roasted,
Salt to taste,
2 pinches asofietida,
A small grape size ball of tamarind; soaked in warm water for 3-4 mins.
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.