Preparation Time : 10 mins | Cooking Time : 2 Mins | Serves: 2-3
Coconut 1/2 cup Roasted gram | Pottukadalai 3 tblsp Red chili 3 Shallots | chinna vengayam 2 + 1 (optional) Oil 1 tsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Curry leaves few Salt as needed
Method:
Soak the red chili for 10 minutes . This step is optional. You can directly go ahead and make the chutney. But soaking gives nice colour to the chutney and also get it grind easily.
Take out the soaked chili and grind this along with coconut, salt, 2 shallots and roasted gram. Add little water and grind this into a smooth paste.
- Chop one shallot finely. In a small pan add oil and add the mustard seeds, urad dal, chopped onion and curry leaves.
- Add this to the chutney. Add water to the chutney to bring it to a right consistency.
- Serve with idli| dosa |aapam or pongal.
- Instead of onion, you can add a small piece of ginger to the chutney while grinding.
- You can add 1-2 cloves of garlic while grinding. Do not add more than that.
- You can roast the channa dal and red chili in oil and grind it along with coconut. I saw this method in varehvah video.
- You can add few more red chili and add little bit of tamarind.
- Do not store this chutney for long as they will lose it freshness also it will not stay good during travel.
- You can use fresh red chili too. But it will be very spicy, so add 1 for this quantity.
