White Coconut Chutney with Yogurt

This is a South Indian style chutney that goes well with Idli, Dosa, Adai, Vada and Bhajia.

Ingredients

To Grind

Freshly Grated Coconut – 1 cup

Roasted Gram (Puffed Channa Dal/Pottu Kadalai) – 2 tbsp

Green Chilli – 3 to 4

Curry Leaves – 1 twig

Garlic Pods – 2

Yogurt / Curd – ¼ cup

For Tempering:

Oil – 2 tsp

Mustard Seeds – ½ tsp

Black Gram (Urad Dal) – ½ tsp

Red Chilli – 1 (Broken)

Curry Leaf – from 1 twig

Onion (Small) – 1 (finely chopped)

Asafoetida (Hing) – 1 pinch

Method :

Take all the ingredients under “To Grind “table except Yogurt (Curd) in a small grinding jar and grind them to a fine paste with little water.

Transfer the paste to a bowl.

Smoothen the Yogurt and add to the ground paste.

Mix well. If you want thin Chutney, add more water.

Heat the Oil in a small pan.

Add Mustard Seeds and allow them to crackle.  Add the Red Chilli & Urad Dal. Stir fry till the Dal turns golden brown.

Add the Curry Leaves, Asafoetida and Onions. Sauté till the Onion becomes translucent.

Transfer to the Chutney. Mix well.

Done!

Serve with Idli, Dosa, Vada etc.