Coconut Chutney:
Ingrediants:
1 cup of thinly sliced fresh coconut
¼ cup of pappulu(dalia, roasted chickpeas)
6 Indian small green chillies, chopped
6 sprigs of fresh cilantro and 1/2 inch of ginger
¼ tsp of salt
For popu or tadka:
1 tsp each of mustard seeds, cumin, urad dal, fresh curry leaves and few pieces of dried red chilli.
Extras(optional):
1 tablespoon of yogurt
Method:
In a mortar or blender, combine all the ingredients (coconut, pappulu, green chillies, cilantro, ginger, and salt). Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.
In a small pan, add half teaspoon of peanut oil, add the popu ingredients, saut� them until they start to splutter. Remove the pan from heat and add this popu to the pureed coconut mixture in the cup. Stir in little bit of yogurt now (our family variation). The chutney is ready.
Traditionally coconut chutney is served with dosa, idly, vada, upma, utappam, pesarattu and pongal, as a part of morning breakfast.