Thenga pottukadalai chutney

By Tanyadesigan

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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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

Details

Servings 2
Level of difficulty Easy
Preparation time 5mins
Cooking time 5mins
Cost Average budget

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.

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.