Grind grated Coconut along with Roasted Bengal Gram Dhal, Green Chillies, a small piece of Ginger, Curry Leaves and Salt in a mixer grinder/blender.
Dry grind the ingredient initially.
Sprinkle water and grind them into a coarse paste.
Finally, adjust the amount of water accordingly.
For Tempering, heat oil in a small pan, splutter Mustard Seeds, Urad Dhal, Dry Chillies and Curry leaves.
Pour the tempering over to the ground Chutney and mix well.
Serve with your dish of choice.
The above method is how I usually make.
I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding. Temper as usual and serve.
Adjust the amount of Green Chillies according to your spice preference.
Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
Sometimes, I love to add few Curry Leaves / Coriander Leaves for a slight variation.
Can saute finely chopped Shallots along with the tempering. If so avoid adding shallots while grinding them.
Tempering in Coconut Oil gives an enhanced flavour to the chutney.
COCONUTCHUTNEYWITH DRY RED CHILLIESCoconutChutney is one kind of a versatile accompaniment. Just very few ingredients - Coconut, Dry Chillies, Roasted Grams, a clove of Garlic and a hint of Tamarind is what I use for this Chutney
With the simplicity of preparation and the ingredients it can be made many times and will not be overpowering as the flavors of the coconut milk is so subtle, creamy and any age can enjoy this easy dish without any health problems