- Dessicated Coconut - 1 cup
- Chopped Onion - 1/2 cup
- Green Chilli - 3
- Cumin powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Salt - to taste
- Sugar - to taste
- Urad dal - 1tbsp
- Mustard seeds - 1 tsp
- Curry Leaves - 5-6 leaves
- Oil - 2 tbsp
- Asafoetida - 1 pinch
- Yogurt - 2 tsp
- Water - 2 tsp
Chutney - Mix coconut, onion, green chilli, cumin, coriander powder and grind in a food processor. To this add salt and sugar. Mix water and yogurt in a separate bowl and whisk to bring buttermilk consistency to the mixture. Now add this to the chutney and mix well.
In a wok heat oil. Once the oil is properly heated add urad dal and mustard seeds. Let the urad dal turn golden brown then add curry leaves, asafoetida and turn off the heat. Add this tadka to the chutney and mix well. Let the chutney sit for 10 minutes to absorb all the flavors.
Serve with idli, dosa, uttapam etc.
Store in refrigerator.
