Wednesday, February 2, 2011

White Coconut Chutney

White Coconut Chutney
This Chutney is generally served in South Indian restaurants in and around Matunga, India. Just thinking about this chutney makes my mouth water. All I can think about is the soft, fluffy, warm idlis and crispy medu vadas and delicious dosas. I usually make this chutney in lieu of the tomato-onion chutney that I posted about earlier.
1/2 cup grated coconut ( I use the frozen variety)
16 peppercorns, use less if you need less heat
2-3 green chillies
little tamarind
jaggery to taste
for tempering:
half sprig curry leaves
1 tsp mustard seeds
1 tsp urad dal
Grind all the above ingredients together. Remove in a bowl and temper with oil, hing, mustard seeds, curry leaves, urad dal. Serve with hot idlis, dosas and medu vadas.