COCONUT CHUTNEY

INGREDIENTS:

 grated fresh coconut(or cut into 2” pieces) - 1CUP
¼ cup  - putanaala pappu
3 -  green chillis
Salt

For Tempering:
½ tsp mustard seeds
½ urad dal(minapapappu,black gram)

10 curry leaves (optional)                        
1 whole dry red chilli

METHOD:

1. Grind coconut, putnaala pappu and green chillis adding about 1/2 cup of water to a fine paste.
2 Heat 1 tsp oil in a pan.
3.  Add mustard seeds and let them splutter.
4.  Add the urad dal and slightly brown it.
5.  Finally add curry leaves, remove from fire and add to the ground coconut paste.
 Serve with hot idlis or vadas..................................

ONION CHUTNEY

INGREDIENTS:

Onions - 2

Tomatoes - 2

Channa dal - 2tbsp

Coconut grated - 2tbsp

Red chillies - 5

Tamarind paste - 1tsp

Salt

FOR TEMPERING:

Mustard seeds - 1tsp

Curry leaves

Oil - 1tsp

Hing pinch

METHOD:

1. slice onions and tomatoes aand keep aside.

2. keep red chillies and channa dal in the plate.

3. Take a pan and keep it on the stove.

4. Add oil heat it and fry  channa dal, onions nicely then add tomatoes, redchillies.

5. Then  let it cool.

6. Grate coconut and keep aside.

7. Grind the fried onion mixture and grated coconut adding tamarind paste.

8. Heat oil in a pan and give tadka to the chutney with mustard and curry leaves.

COCONUT CHUTNEY

INGREDIENTS: Coconut grated - 1cup
                            Green chillies - 3-4
                            Salt - 1/2tsp
                            Curd - 2tbsp

FOR TEMPERING: Mustard seeds - 1/4tsp
                                 Jeera - 1/4 tsp
                                 Curry leaves - few
                                 Hing - a pinch
                                 Redchillies - 2

METHOD: 1. Grate the coconut.
                   2. In mixy jar add grated coconut, green chillies, salt,curd and grind them coarsely.
                   3. Transfer it to the serving bowl.
                   4. Heat 1tsp oil in tadka pan when it becomes hot add mustard seeds,jeera and let them
                           splutter.
                   5. Add curryleaves,redchillies.hing
                   6. Pour it on the chutney and mix well
                   7. coconut chutney is ready to serve.

serve it with hot hot uttapam