Red Coconut Chutney

A hot and tangy dip of roasted lentil,coconut and red chilies
In south Indian cuisine chutney and podi are very important part of the meal .Different types of chutnies are made to serve with snacks like idli ,dosa and vadas.The most popular chutney from south India is undoubtedly coconut chutney and tomato chutney.
This red coconut chutney is also very popular to serve with idli and vadas.you can adjust the quantity of red chilies according to your taste.
Chana daal is roasted in little oil and then whole red chilies and coconut is roasted to release the aroma and tamarind is added before grinding to add tanginess. Then a flavorful tempering of mustard.curry leaves and lentils is added to give a wonderful aroma.

Cooking time-5 min
Prep time-10 min
Difficulty level-easy
Spice level-tangy
Type- side,dip
Cuisine-South Indian
INGREDIENTS-

• Bengal gram/chana daal- 3 tbsp
• Fresh coconut,grated - 1 cup
• Dried whole red chilies -12
• Dry tamarind - small lemon sized
• Salt - to taste
• Cooking oil -2  tbsp
• Mustard seeds -1 tsp
• Curry leaves -10
• White lentil /urad daal - 1 tsp

PROCEDURE-

1. Heat oil in a heavy pan.
2. Add chana daal and roast on low flame till it beacome red in color.
3. Add red chilies and saute till it change its color.
4. Add coconut and tamarind and remove the pan from the flame..
5. Stir fry for few seconds.
6. Let it cool down completely.
7. Add the ingredients in a mixer jar .
8. Add some water and salt and grind to make a smooth paste.
9. Take out the chutney in a bowl
10. Heat 1.5 tsp of oil in a small pan and add urad daal and mustard seeds
11. When seeds start crackling add asafoetida and curry leaves.
12. Now add the tempering in the chutney and mix well
13. Stay fresh for 2 days at room temperature then keep refrigerated

Serving suggestions- serve with idli, dosa, vada, paniyaram, rice or any snack of your choice