Coconut chutney (1)
This is a 'wet' coconut chutney, slightly on the sour side, served with dosa and idli. Water is added when grinding the coconut, giving it a 'loose', wet consistency.
Ingredients
1 cup fresh grated coconut
25g dried tamarind
Salt to taste
1/2 small onion, finely diced
1 stalk curry leaf, leaves picked
1-2 whole dried red chillies
1 tsp urad dhal (optional)
1 tbsp oil
Method
Grind the coconut and tamarind to a paste with about 1/2 to 1 cup water. The consistency should be of a thick batter.
Heat oil. Add the remaining ingredients and cook stirring until the onion softens. Do not let the onion brown.
Add the coconut mixture, stir well to combine and allow to just heat through and remove from heat. Do not cook the coconut mixture.