Thenga Chammanthi / Coconut Chutney

 

 

Ingredients ( Serves 3 – 4)

To grind

1. Grated coconut – 1.5 cup

    Ginger – 3/4 inch, roughly chopped

    Pearl onions – 2 – 3

    Chilly powder – 1 tsp

    Salt – To taste

For seasoning

2. Oil – 2 – 3 tsp

    Mustard seeds – 1/2 tsp

    Dry red chilies – 2 – 3, broken

    Pearl onion – 2 – 3, finely chopped

    Curry leaves – 5 – 6

Method

1.  Grind the ingredients numbered 1 to a fine paste, adding enough water, in a mixer. Transfer it to a bowl and add little water, if needed.

2. Heat oil in a cheena chatti or any deep pan. Splutter mustards and fry dry red chillies and curry leaves. Add pearl onions and fry until brown. Now add the ground mixture. Heat through until it turns frothy, at low heat, for about 3 mts or so. Switch off and serve warm with hot idlis.