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
jaggery to taste
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.