I think it would be apt to call it pottukadalai chutney rather than coconut chutney due to the amount of coconut used. I purposely cut down the amount of coconut for health reasons. When I think of this chutney an interesting conversation between my friend and me comes to mind. She wanted the quantity of ingredients for chutney and I was like .. what .. I never measure .. add a handful of this and 2 handfuls of that. .. yeah don’t forget the chillies and salt. Finally do the tadka. I am sure it would have been very useful to her .
Anyway ever since that conversation I had wanted to blog about the chutney, but then there is nothing much to it. I mean seriously it is very simple. Off to the recipe.
- pottukadalai - 4 tbsp (roasted bengal gram / dalia)
- coconut - 2 tbsp
- green chilly - 2
- curry leaves - few
- salt - to taste
- oil - 1 tsp
- mustard seeds - 1/2 tsp
- urad dal - 1/2 tsp (ulutham paruppu)
Take pottukadalai, coconut, chilly, curry leaves and salt in a blender and blend well using very little water.
Heat oil and splutter mustard seeds. Add urad dal. When the dal turns golden brown, turn the stove off and add the seasoning to the blended chutney. Serve with idli, dosa, etc.
1. Take coconut, pottukadalai, chillies, curry leaves and salt in a blender. If I add curry leaves to tadka, we tend to throw it away. So I grind it along with other ingredients.2. Blend well using little water.3. Heat oil. Add mustard seeds and when it splutters and urad dal.4. Add the seasoning to the chutney.5. Mix well. Chutney is ready.
We had the chutney with Kanchipuram idli.