Thenga pottukadalai chutney

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This chutney is done with coconuts, fried gram, green chiles as the base ingredients. This is quite common dip for idly, dosai and other tiffin items in southindia

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  • 2
  • Easy
  • 5 mins
  • 5 mins
  • Average budget

Ingredients

  • Coconut - Half a cup (approx - 1/4 of a whole medium sized coconut)
  • Fried Gram / Pottu kadalai - 1 table spoon
  • Green Chili - 1 medium
  • salt- to taste
  • To Temper:
  • Oil - 1 tea spoon
  • mustard seeds - 1/4 tea spoon
  • urad dal- 1/4 tea spoon
  • curry leaves - a few

Preparation

Step 1

Wash and cut the coconut into cubes

Step 2

In a blender / Mixer jar add the ingredients,close the lid.first, use the whipper/pulse twice or thrice.

Step 3

Add some water to it and grind it to a fine paste.

Step 4

Transfer to a bowl and temper with the items listed.

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While making coconut chutney, never add water in the beginning itself, blend them with pulse / whipper options, then only add water and grind.
Spice levels are according to my preferred taste, you can increase the no of chilies as per your personal choice.