This chutney goes well idli and dosa.
Makes about 10 servings.
Fresh grated coconut : ½ cup
Green chillies : 5 – 6
Coriander leaves : ½ cup
Puttani (Dalia) : 2 tablespoons
Tamarind paste : ½ teaspoon
Mustard seeds (Rai, Sasve) : 1 teaspoon
Asafoetida (Hing) : a pinch
Vegetable Oil : 2 teaspoons
Curry leaves : 5 – 8
Salt to taste :
Dry fry the puttani (dalia), green chillies and coriander leaves for a couple of minutes on medium heat.
Add the fresh grated coconut, tamarind paste, salt and grind everything together to a fine paste.
In a pan, heat 2 teaspoons of oil. Add mustard.
After the mustard pops, add asafoetida and curry leaves.
Pour the seasoning over the chutney.
Recipe Credit : Shanta Rao