Coconut chutney with Coriander Leaves

Coconut chutney is a perfect side dish for idly, dosa, pongal, kichadi, bonda, vada, bajji... It can also be served with chapatti and variety rice. I prepared this for Rava kichadi. The blend of coconut with coriander leaves gives nice flavor.   

Let us see how to make this delightful chutney.

Ingredients:

Grated coconut - 1/2 cup

Fried gram dal (pottukadalai) - 2 tblsp

Coriander leaves – 1 tbsp

Green chillies – 2

Garlic – 2

Ginger – 1/2 tsp

Salt & Water - As needed

To temper

Oil - 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Curry leaves

Method:

Grate fresh coconut.

Keep other ingredients ready.

Take green chilies, garlic, ginger and coriander leaves. Give a pulse.

Add pottu kadalai, salt and coconut.

Blend it to paste by adding water little by little.

One everything ground well, add more water if required to reach your desired consistency and give a pulse.

Transfer to a bowl.

Temper with mustard, urad dal and curry leaves.

 Tasty chutney is ready to serve for your favorite tifin items. We had it for Rava Kichadi

Note:

You can add tamarind also. Add very little tamarind otherwise the taste will be spoiled.

Ginger and garlic are optional.

Few people add raw shallots also.

You can ignore coriander leaves.

I always store the stem part after taking the coriander leaves. I use the reserved the stems in most of my chutneys whenever possible.

Add green chilies as per your taste bud.