Coconut(thengai) chutney recipe

INGREDIENTS:

1. Fresh Shredded coconut - 1/2 cup
2. Roasted gram (Porikadalai) - 1/2 cup
3. Hot green chili - 5
4. Tamarind (Puli) - small nellikai (goose berry) size
5. Asafoetida (Perungayam) - a pinch
6. Mustard seed (Kadugu) - 1 teaspoon (tsp)
7. Curry leaves (Kariveppilai) – 4 (optional)
8. Dry chili - 1
9. Oil - 3 tablespoon (tbsp)
10. Salt - to taste

PREPARATION:

1. Grind coconut, roasted gram, hot green chili, tamarind, asafoetida and salt by adding water to chutney consistency (thick).
2. In a pan head oil add mustard seed. When the mustard seed start to splatter add broken dry chili, curry leaves cook for 1 min. Add this to ground paste mix well and serve.

NOTES:

1. Goes well with Idli recipes and Dosai recipes.