Watery coconut chutney for idli and dosa

WATERY COCONUT CHUTNEY FOR IDLI AND DOSA / THIN COCONUT CHUTNEY

INGREDIENTS

• Freshly grated coconut – 1 cup
• Dariya dal – ¼ cup
• Green chilli – 2 or 3
• Garlic – 2
• Salt
• Warm water to grind

METHOD – https://www.youtube.com/watch?v=PdtJo9MlYYw&t=18s

NOTES

1. Very important – after tempering don’t boil the chutney .
2. Instead of daria dal ,use roasted peanut.
3. Sometimes you can just temper fresh coconut milk and have it as chutney.
4. You can also add hing /asofeatida for tempering.
5. You can also add milk while grinding.
6. You can add curry leaves or tomatoes .
7. Instead of green chillies add red chillies.
8. Instead of daria dal add roasted chana dal.
9. Don’t use your hands while mixing or grinding the chutney.
10. ** You can’t store this chutney for a long time.
11. Has to be freshly prepared and consumed within few hours Or refrigerate it.
12. Even if you refrigerate it ,you can’t use it the other day.
13. Don’t use stale or old grated coconut,it will give oily flavour.
14. Don’t use brown scrapings of the coconut.
15. Use freshly grated coconut.
16. Always use warm water to grind. For more flavour , use coconut oil for tempering.

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