Kerala Style Red Coconut Chutney for Idli and Dosa

This is a yummy and tasty tiffin chutney goes very well with South Indian breakfast items. It is a perfect accompaniment with Idli, Dosa.

Ingredients

• Urad dal – 1/2 tea spoon.
• Mustard seeds – 1/2 tea spoon.
• Salt – to taste.
• Grated coconut – 2 cups.
• Tamarind pieces – 10 grams.
• Oil – 1 tablespoon.
• Chana dal – 1-2 tea spoon.
• Red chillies – 50 grams.
• Chana daal – 1 tea spoon.
• Asafoetida – 1 pinch.
• Curry leaves – 2 springs.

Method:
Heat oil in a pan add chana dal, roast this till brown, add tamarind pieces, red chilies, saute it and switch off the flame and add salt, grated coconut put all together into the blender and make a paste. For the tempering heat oil in a pan add mustard seeds, chana daal, urad daal, asafoetida, curry leaves the switch off the flame and pour the tempering on the top of the chutney.