Coconut Chutney for Idli

Ingredients for the Chutney.

1 Cup fresh grated coconut or 1 Cup desiccated coconut (Coconut powder).

2 tbsp. roasted chana dal (Bhuna chana).

1 Green chili/Hari Mirch.

1/2 inch ginger/Adrak.

Salt.

Ingredients for the Tadka.

1 tsp urad dal (Split, skinned black gram).

1/4 tbsp. mustard seeds/Rai or sarson.

1/4 tbsp. cumin seeds/Jeera.

1 sprig of curry leaves/kadi patta.

A pinch of Asafoetida/Heeng.

1 Red chili/Saboot lal mirch.

1 tbsp cooking oil.

Preparation.

Grind together all the ingredients mentioned under Chutney with little water to a smooth consistency.

Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal, Fry till the urad dal turns light brown.

Then add the curry leaves, red chili and Asafoedita.

Fry for a minute, immediately pour the hot tadka mix on the chutney.

Mix it well with the coconut chutney.

Serve coconut chutney with any Idli, Dosa, Vada or Pakoda of your choice.

This chutney is also available in Walmart in frozen section of Indian foods but it is generally very old, as already old left over coconut is used (From Coconut Oil factories) and then long storage, transportation, and the shelf life of the chutney even in a refrigerator is not more then two days.