Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............

Ingredients

Ingredient	Quantity
Coconut	1/2cup
Onion	1no.(medium size)
Tomato	2nos.(medium size)
Red chilly	5-6nos.
Oil	2tbs
Curry leaves	1 sprig
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Salt	to taste

Method 

                 Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.

 Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden.

Now add the ground paste and fry it for a minute,add a cup of water.Let it boil till the raw smell disappears and becomes thick.

Serve it with idly and dosa.

Enjoy........................

• This chutney will be even more tasty if shallots are used.
• Instead of grinding the red chillies,red chilly powder can be used. 
• The consistency can be adjusted with water,prefer to make it thick when I need to store it for 2 days.  
• A clove of garlic can also be added along with coconut for extra flavor.

Check here the marathoners running in Blogging Marathon #16.