6-8 green chilies
6 oz / 170 gm fresh grated coconut ( I used the frozen coconut packets ( 1 pkt ), thaw them first )
1/2 cup packed cilantro, washed
6-8 curry leaves
1 tbsp lime juice (1/2 a lime)
1/8 tsp granulated sugar
salt, to taste
For the tadka ( hot oil seasoning )
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal, split black gram dal ( optional )
some curry leaves
1 - 2 dried whole red chili
a dash of asafoetida / hing
- In a blender, blend the green chilies, coconut, cilantro, curry leaves, sugar, lime juice and salt together. Add a little water if need. Blend till it all comes together in a thick paste. Remove from blender, check seasoning and adjust accordingly.
- In a small saucepan, heat the oil. When the oil gets hot add the mustard seeds. After they start to crackle, add the red chilies, urad dal, curry leaves and hing. When the dal turns a pinkish brown, remove and pour over the blended coconut chutney. Mix it well together and serve with the Masala Dosa or idlis or even as a spread in your sandwiches.