Coconut |Thengai (scrapped) 3/4 cup Pottukadalai | chutney dal| roasted gram 1 tblsp Green chili 1-2 Shallot | small onion 1 (optional) Oil 1/2 tsp Mustard seeds 1/4 tsp Curry leaves few Salt as needed
Always use fresh coconut for best results. Break the coconut and take out the white portion. The bottom portion of the coconut can be used in curries or thogayals. In a mixie, add the coconut, pottukadalai, green chili and the shallot(if adding). Add salt. Grind this into a fine paste. Add little water while grinding.
Add oil in a pan and temper with mustard seeds and curry leaves. Pour it over the chutney and mix it well.
Coconut chutney is ready to serve.
Δ
