coconut chutney

A good orator inspires people, not just by the choice of powerful words, but also by pausing at the right time. A few delicate recipes are similar to such inspiring speeches. It is just not enough to know what to add, but also what not to add. In my menu chutneys are such recipes. In an attempt to make tasty and tangy chutneys, we add a lot of ingredients that arent actually supposed to be in that chutney. The fewer the ingredients, the tastier the chutney.

Ingredients: 

Fresh grated coconut 3 tblsp

Fried chana dal(pottu kadalai) 2 tblsp

Green chillies 3

Salt 1/2 to 1 tsp depending on the taste needed.

To temper: 

Mustard 1/2 tsp

Urad dal 1/2 tsp

Red chilli 1 or 2

Curry leaves 1 sprig

Asofoiteda a pinch

Oil 1 tsp

How to:

1. Grind the coconut, fried chana dal, green chillies and salt.
2. Once you taste the chutney it should be a little karam than you actually want it to be. Because adding the temper reduces the karam a little.
3. Heat oil in a small pan in medium flame and add mustard. Once it splutters add urad dal, red chilli, curry leaves.
4. After about 1 mintue, add the hing. Do not let it burn. Switch off the flame and add it to the chutney.

Simple and tasty coconut chutney is ready. You can add just 1 tsp of curd if you like the taste of coconut chutneys from hotel. Adding 1 garlic pod or a small piece of ginger are all little variations you can try. But add just little. Pause where and when you have to. ;)