Coconut Red Chilli Chutney

 

Coconut Red Chilli Chutney is spicier than Coconut Chutney that we eat with Idly and Dosa.  It tastes super good with hot rice and a spoon of Ghee. You can eat as it is with Idly and Dosa.

To eat with Idly / Dosa , add 2 more tablespoons of water, grind it to a smooth paste and add tempering (given below). My kids like it as it is with Mini Idli. :) 

Ingredients

1/2 Coconut or  1 cup Grated Coconut

5 Red Chillies

2 tsp Bengal Gram / Channa Dal

1/2 tsp Black Gram / Urad Dal

1/4 tsp Cumin Seeds

1/4 tsp Mustard

1 tsp salt

2 tbsp water

pinch of Asafoetida / Hing

1 tbsp Oil

Tempering for Idli/Dosa Chutney 

1/2 teaspoon Bengal Gram

1/2 teaspoon Black Gram

1/4 teaspoon Mustard

10 Curry Leaves

1 teaspoon Oil

1. Break Coconut. Cut 1/2 of Coconut into small pieces. Clean these pieces, grind them in a processor / mixie for a minute. 

2. In a small pan, heat Oil, add Bengal Gram, Black Gram, Cumin Seeds, Mustard and Red Chilli.[I added only 3 Red Chillies , made this Chutney mild for my kids.]. Fry till Lentils turn light brown colour.

3. Add this to grated Coconut in the processor, add water, salt, grind it till the chutney becomes coarse. 

4. This Chutney goes well with many other South Indian Breakfast Items.