I am lucky enough to be a part of whatsapp group which is created with only purose of sharing recipes.This recipe was posted by chef Kedar on the group, today I had made brown rice dosa for dinner so for a twist tried this chutney and it turned out yummy…especially the tadka with coconut oil gives it a distinct taste.Goes well with any type of Dosas or idli.

Ingredients :

1/2 cup grated Coconut.

1 tbsp Onion chopped.

2 tbsp Dale(Roasted Bengal Gram).

2 dry Red Chilles.

1/2 tsp Ginger-Garlic paste.

1/4 tsp Black Pepper powder

Salt to taste.

For Tempering:

1 tbsp Coconut oil

1/2 tsp Mustard seeds.

1/2 tsp Urad Dal.

8 Curry Leaves.

1 tbsp Onion chopped.

1 Dried Red Chilli.

A Pinch of Asafoetida.

Method :

In a mixie jar, mix together coconut, onions,dale, ginger garlic paste, red chillies , pepper powder and salt.

Grind to a smooth paste adding 1/4 cup water.

Remove in a bowl and keep aside.

In a tempering pan, heat 1 tbsp Coconut oil, add mustard seeds, let it crackle, then add Urad Dal, fry it till golden brown in colour add asafoetida.

Add curry leaves,Red chilli and chopped onions, saute till light brown in colour.

Add this tempering to the red coconut chutney.

Mix well.

Serve this chutney with any type of Dosa, Idli, vada.

Happy Cooking !!!

Sameera.