Coconut Chutney

Coconut chutney is the definition of South-Indian spicy chutneys served alongside steaming, fluffy idlis and crisp dosas. It is so simple to whip up - there is no roasting or frying or anything much involved except throwing together all ingredients in a blender. The only additional step required is to temper some seasonings in oil, and coconut chutney is ready literally within 10 minutes or less!

Ingredients (serves 4-5):

1. 1 cup shredded/grated coconut, thawed, if frozen
2. 3 green chillies
3. 1/4 cup pottu kadalai / dalia / roasted bengal gram
4. 1 inch block of ginger
5. 3/4 cup water or as needed
6. 1/2 teaspoon salt or as needed
7. 1/2 tablespoon oil
8. 1 teaspoon black mustard seeds
9. 1/8 teaspoon hing / asafoetida
10. 1 teaspoon split urad dal / ulutham paruppu
11. a few curry leaves

Preparation:

1. Grind together - coconut, green chillies, pottu kadalai, ginger, and salt with water - to desired consistency. 
2. Temper some mustard seeds, split urad dal, hing, and curry leaves in oil until the dal turns golden. Add it to the chutney and mix well. 

Serve as a side dish with idli, dosa or roti.