Coconut chutney is the traditional accompaniment to Adai, Dosa, Idli (steamed rice and lentil cakes), Bajji, etc. Amma gave me this recipe along with a few others as I was getting ready to embark on a new phase of life as a wife. Those hastily written recipes were ever so helpful and now I am happy to rediscover them and pass on to a new generation to enjoy.
Frozen grated or dessicated (dried unsweetened) coconut may be used instead of the fresh.
1/2 medium coconut, grated
1 tsp oil
2 Tbsp Chana Dal
1 tiny pea sized piece (1 pinch powdered) Asafoetida
2 fresh hot Green Chilies (Serrano/Jalapeno)
1 spring fresh Curry leaves
1 marble size ball of dry Tamarind pulp
Salt to taste
2 tsp oil
1/2 tsp Brown Mustard Seeds
1 Tbsp Chana Dal
1 dry hot Red Chili
1 sprig fresh Curry Leaves
Heat the 1 tsp oil in a small pan and roast the chana dal until lightly browned. Stir in asafoetida, sliced green chilies, and curry leaves. Cook until chilies are softened, about 2 minutes. Cool.
Combine the coconut, roasted ingredients, tamarind (make sure there are no seeds in it), and the salt in a blender container. Add about 1/3 cut water and blend until smooth adding more water by tablespoonfuls as necessary to make blending feasible.
Pour into a serving dish; rinse the blender container with a few tablespoons of water and add to the chutney. Stir well; if you prefer a thinner chutney add a little more water.
Prepare thalippu: heat the oil in a small pan and add the chana dal, mustard seeds and red chili. When the mustard seeds finish popping, remove from heat and stir in the curry leaves carefully.
Pour the thalippu into the chutney. Mix well.
Serve right away or refrigerate until needed.