Thenginakai/ Coconut Chutney

       

Here's wishing all Mane Adige readers A Very Happy and a Prosperous New Year!!! May this year bring you a lot of happiness, good health and continued success!! My resolution for the year- Post more regularly on Mane Adige!!  Feel free to mail me a reminder if I happen to slip :D

I have been receiving quite a few requests from my readers for the Coconut Chutney recipe. "You have so many variations of dosas, and many breakfast dishes that have to be served with coconut chutney. And I don't see the chutney recipe anywhere... Could you please post the recipe soon??!?".... one of the mails said. So, here goes!!

This recipe is the Bangalore/Mysore/Shimoga version of the chutney. Mangalore/ Udupi version of Kayi chutney is a little different - will post that version soon!

Ingredients:

3/4 cup Grated coconut, fresh/frozen

1 tbsp Chana Dhalia/Putaani/Hurigadale

2-3 Green chilies, low to medium spiced

2-3 strands Cilantro

3-4 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Tamarind Paste

1/4 tsp Sugar

A pinch of Turmeric

A generous pinch of Hing

Salt as per taste

For Tempering:

1-2 tsp Ghee/Oil

1/4 tsp Mustard seeds

3-4 curry leaves

Method:

1. Grind coarsely, all the ingredients for the chutney in a blender; Add just enough water to make a thick paste.
2. Adjust salt and sugar according to taste.
3. Temper with mustard seeds and curry leaves; Serve with dosas, idlis, akki rottis, pakoras or any other snack of your choice.

Prep Time: 5 mins;

Serves: About 3-4 people;