Coconut Chutney

Coconut chutney has a mildly sweet taste. This will go very well with Idli, Dosa, Roti, and Paratha. The ingredient Dry roasted channa dhal (Pottu Kadalai, Pori Kadalai) now widely available in Indian grocery stores in the U.S.A. So one can easily use this instead of going through the extra step of frying the raw channa dhal to accomplish the result. Actually pottu kadalai is the one traditionally used in this chutney.  

Ingredients:

3/4 C. pottu kadalai

3/4 C. shredded coconut

3-4 small green chilies, cut into pieces

2 T. lemon juice

1 t. salt

1 t. oil

1 t. mustard seeds

1/8 tsp asafoetida powder (optional)

2-4 curry leaves (optional)

Method:

First powder the pottu kadalai in a mini-blender without water until smooth. Since the pottu kadalai is softer than channa dhal, it is easy to blend into a powder. Transfer the blended powder to a bowl. 

Second add coconut, green chilies, lemon juice and salt into the mini-blender container with 1/8 C. of water (adjust the water according to your blender preference, some machine won't move freely if it is too thick, some will overflow). Blend it until smooth. If needed, 2 T. water may be added during blending. 

Transfer the blended coconut, green chili mixture to a bowl. Add about a 1/4 C. water to the blender container and swish out and add it to the coconut, green chili mixture and mix. Slowly incorporate the pottu kadalai powder to the blended mixture and mix throughly. 

Heat a very small saucepan on medium-high. Add 1 t. oil and mustard seeds and cover. Seeds will pop in 2 min. Add the asafoetida powder and curry leaves (if using) to the pan and fry for a second. Garnish this on the top of the chutney,  taste and adjust the salt. 

This preparation yield about 1 1/2 C. of chutney. It will serve 5-6.