INGREDIENTS

  • 1 cup coconut
  • little coriander leaves
  • 3 green chillies
  • small ball-sized tamarind/imli
  • ½ tsp salt
  • ¼-½ cup water
  • 2 tsp yogurt (Dahi)
  • 1 tsp lime juice
  • 2-3 spoon roasted gram dal (chana dal)
  • 8-10 roasted peanuts (optional)

FOR TEMPERING:

  • 2 tsp oil
  • one pinch of asafoetida
  • 1 tsp mustard seeds/rai
  • ½ tsp urad dal
  • 2 dried red chilli
  • Few curry leaves

INSTRUCTIONS

  1. First, put the coconut, green chilli, small ball-sized tamarind, salt, coriander leaves, yogurt, lime juice, roasted peanuts, and gram dal in a blender.
  2. Add ¼-½ cup water as required depending on the variety of coconut used.
  3. Blend to smooth paste adding more water if required.
  4. Now prepare the tempering by heating 2 tsp oil.
  5. Add one pinch of asafoetida, one teaspoon of mustard seeds, ½ teaspoon of urad dal, two dried red chillies, and a few curry leaves. Allow to splutter.
  6. Finally, pour the tempering over coconut chutney and serve with Idli, dosa and uttapam