Tofu chutney recipe

INGREDIENTS:

1. Shredded coconut (thengai) - 3 teaspoon (tsp)
2. Hot green chili - 5
3. Ginger (ingi) - 1/2 inch
4. Shredded tofu - 2 tablespoon (tbsp)
5. Lemon (yelumichampalam) - 1
6. Asafoetida (perungayam) - a pinch
7. Mustard seed (kadugu) - 1/2 teaspoon (tsp)
8. Oil - 3 tablespoon (tbsp)
9. Salt - to taste

PREPARATION:

1. Add water as needed and grind coconut, hot green chili, ginger, tofu, lemon juice from the lemon and salt into a thick paste (chutney consistency)
2. Heat oil in a pan add mustard seed and when the splattering stop add asafoetida and cook for 10 sec. Add this to ground paste mix well and serve.

NOTES:

1. Goes well with Idli recipes and Dosai recipes.
2. Don't add too much tofu, it will make the chutney watery.