Coconut Chutney known as Thengai Chutney is an excellent accompanion to Idli, Dosa, Pongal, Vadai and Adai. There are so many variations to the South Indian Coconut Chutney and today I give you the common version of it...
Ingredients for making Coconut Chutney
(Serves 4 people)
Grated Coconut(Fresh) 4 or 5 tb spoons
Roasted Gram (Pottu kadalai) 1 tb spoon
Green chillies 3 or 4
Salt to taste
Mustard seeds and Urad dhal for seasoning
Oil 1 tea spoon
Coconut Chutney Preparation:
Fresh coconut gives the real taste than the frozen coconut for Chutney. Mix coconut, roasted gram, green chillies and salt and grind in a mixie with little water. It should not be too watery and too smoothy..
Saute it with mustard seeds and urad dhal with a tea spoon of oil.
In some restaurants, they add 3 to 4 garlic heads in this while grinding to give spicy flavour. Those who like its flavour can add garlic too.