Coconut ~ Roasted gram ~ Ginger Chutney

Other name - Thenga ~ Pottukadalai ~ Inji Chutney

Prep Time: 15 min
Serves: 3 to 4

Ingredients

1. Fresh / frozen coconut - 3/4 cup
2. Roasted gram dhal - 1/4 cup
3. Ginger (peeled, washed & chopped) - 1" piece
4. Tamarind extract (optional) - 1 tbsp
5. Green chillies (washed & broken) - 2
6. Water - 1/2 cup
7. Salt - to taste

For seasoning

1. Sesame oil - 3 tsp
2. Mustard seeds - 1/2 tsp
3. Broken dry red chillies (optional) - 1 to 2
4. Split urad dhal - 1 tsp
5. Curry leaves - few

Method

1. Grind all ingredients to a smooth paste using a blender / mixie / food processor, adding water little by little at regular intervals.
2. Heat oil in a tadka ladle on medium flame, add mustard seeds & let it splutter.
3. Add split urad dhal, dry red chillies & saute for a min or two on low flame.
4. Switch off gas, add curry leaves & saute for few sec.
5. Add the seasoning to the chutney & mix well.
6. Serve as a side dish along with idlies, dosas, pooris, upmas, chapathis, phulkas and rotis.