Coconut Chutney for Idli

Coconut Chutney for Idli
By: Sherin mathew

I know this is silly and simple!

But many among have misconception on a chutney!

Here is tricks and tips to best and tasty chutney which you relish at Tamil Restaurants!

Coconut - integral ingredient for a chutney.
Make sure the coconut is ripe enough - the moment you take a coconut in your hand, you will know if it is just ripe enough. Shake it and see how the water gurgles in it. A full watered coconut is not ripe enough. Coconut which weighs less and which do not plop and gurgle with full water is the most ripe or pucca one.
When you grate this coconut, you will see that the scrapes are literally sweet and juicy and tastes of coconut oil too!

Ingredients
Coconut - 1/2 and grated
salt - enough to taste

Tempering
Coconut oil - 1 tb sp
shallots - 3-4 sliced
mustard - 1/4 ts sp
urad daal - 1/2 ts sp
red chili - 3 or 4 torn.
curry leaves - that of 1 or 2 lush sprig

Method
Grind the coconut and salt in your chutney jar without water. now open lid and add little water to enable it to be good pasted. when you see that coconut is ground well, remove it to a bowl.

Now in a pan, pour oil, pop mustards, urid daal. fry shallots, add red chilies and finally curry leaves. when the matter is fried well (not burnt) turn off fire and pour the seasoning on the ground coconut. mix the chutney and enjoy with your idlis!