My mom when preparing coconut chutney will not add fried gram or Pottukadalai instead add kadalai paruppu. When asked for reason she told aathula patti will not allow nu. I liked the taste and followed same method. It is so simple and can be served with upma, dosa or idly.
- Cuisine: Indian
- Course: Chutney
- Prep time: 30mins
- Cook time: 10mins
- Serves: 3 Persons.
Ingredients:
- Kadalai paruppu – 3 tbsp
- Green chillies – 5
- Coconut – 1/2 cup
- Tamarind a piece
- Salt to taste
- Hing
- Oil – 1 tsp
- Mustard seed – 1tsp
- Urad dal – 1/2 tsp
- Dry roast chanadal/Kadalai paruppu until it turns golden brown. Soak them for 30mins with a piece a tamarind in hot water.
- In a blender add coconut, green chillies, soaked chana dal, tamarind, salt and hing.
- Add little water and grind them to smooth paste.
- Transfer to bowl and in another pan add oil, mustard seeds, urad dal.
- Add the tadka to the chutney and serve with idly or dosa or upma.
