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.
Recipe:
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
salt
jaggery to taste
for tempering:
Oil
asafoetida-pinch
half sprig curry leaves
1 tsp mustard seeds
1 tsp urad dal
Procedure:
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.
Enjoy
Dipti!

Tomato-Onion Chutney

A gorgeous hue of red-orange:)
I am so used to eating the usual coconut-cilantro chutney, that when I first ate this chutney, I fell in love with it. Now I make it almost eveytime I make idlis and dosas. Each time I make it, I end up licking my fingers and spoon while cleaning up. Each time I make this chutney, my son knows its either idli or dosa day:)
Recipe:
1 1/2 red tomatoes
1/2 onion
5 red chillies
little tamarind soaked in water
1 tbs chana dal
2 cloves garlic
1 tsp cumin seeds
salt to taste
for tempering:
oil
1 tsp mustard seeds
1 sprig of curry leaves
Procedure:
Shallow fry all the above ingredients till the raw smell is gone. Grind in blender without adding any water when cold. Then temper with hing, mustard seeds and curry leaves. Serve with idlis or dosas.
Dipti!