Coconut chutney goes great with Idli’s, Dosa’s and vadda’s. One recent thread on my family’s recipes group on facebook had a couple of variations on this traditional chutney. I will try to post all the different styles on making this dish.
M.S. Leela Method
Ingredients - Take half a coconut two or three green chillies less than half teaspoonful of lal mirch powder, 5-6 curry leaves A pinch of hing Tamarind or lime juice per taste
Method - Add all above and make a smooth paste in a grinder/Mixie. Add salt to taste and finally add a tadka of mustard seeds and curry leaves
Variation to above method from my aunt Suguna Rao - Add one table spoon of yogurt while making paste in the grinder.
Sita Rao Method
Take equal quantity of grated coconut and fried chutney dal. Add green chillies, salt and grind to smooth paste. Add a tempering of mustard seeds, jeera, udad dal and dried red chillies.
variation - add raw onion and ginger while grinding the smooth paste.