Coconut Chutney

This is one of the most common condiment found in South India. Think of it like ketchup and fries.  Like it's slightly more glamourous cousin , the Peanut Chutney, it goes great with dosas, idlis, upmas, vadai... any south indian dish. Most traditional homes have a version of this chutney at least once a week made with fresh coconut. The sweetness and richness of the coconut pairs really nicely with the spicy main dishes.

If you want to be adventurous, you could buy a fresh coconut, whack it open over a big bowl (to catch and drink all the yummy sweet water) and then scrape and shred the coconut flesh in a food processor.  Or you could head to the grocery store and get a bag of frozen shredded coconut which is almost as good. Almost.


Ingredients:

-  1c shredded coconut (thaw coconut if using the frozen kind)
-  1/4 cup pootu kadalai (dariya dal/fried split peas)

-  1 serrano chilli
-  1tsp urad dal

-  5-6 curry leaves
-  1tsp mustard seeds
-  pinch of tamarind paste

Directions:

1.  Add the coconut, pottu kadalai (dry roasted), green chilli split down the middle, and tamarind in the food processor.

2.  Blend and add a bit (1/2 a cup) of water until the desired consistency is reached.

3.  Season with mustard seeds, urad dal and curry leaves

4.   Add salt to taste.