Coconut Chutney

Coconut chutney is the basic and easy chutney that is made in every south Indian homes for breakfast or Tiffin. It goes well with idly, dosa , kozakattai, uppuma, pongal , kichidi etc. My mom makes it without the garlic. But try it with a 1 clove of garlic the chutney really tastes good. Until I grew up I used tell my mom make the coconut chutney like the ones severed at hotels/restaurants. But found out that just 1 clove of garlic makes such a huge difference.


Ingredients:
3/4 cup of fresh coconut, grated ( shredded copra will also do)
4 small green chilies, chopped
1 teaspoon ginger, grated
2-3 tablespoon roasted split gram (dalia dal), optional
salt to taste
small piece of tamarind
1 clove of garlic(optional)

For the tempering:
1/2 teaspoon mustard seeds
1 red chili, broken into pieces
3/4 teaspoon of urad dal
hing a pinch
2 to 3 curry leaves
1 teaspoon oil

Method:

Grind the coconut, green chilies, ginger, roasted split gram , garlic , tamarind and salt in a blender with a little water and grind to make a fine paste. Prepare the tempering by heating the oil and adding the mustard seeds, urad daal, red chili and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well and enjoy.