Red Coconut Chutney for Idli and Dosa/Thenga Chammanthi English translation (in description box

Ingredients:
Grated coconut – ½ of a coconut / 3-4 handful
Dry red chilly – As per taste
Ginger – 1 big piece
Shallots – 2 big
Tamarind – As per taste (Soaked in water and juice extracted)
Salt
Mustard seeds – 1 tsp
Urad dal – 1½ tsp
Curry leaves
Dry red chilly
Shallots – 2 (Sliced)
Coconut oil

Steps:
Grind coconut along with ginger, shallots and red chilly adding enough water.
Transfer it to a bowl and add tamarind extract and salt.
Mix well.

Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add urad dal, dry red chilly, shallots and curry leaves.
When the shallots turn golden, switch off and add this to the chutney.
Mix well.
Enjoy with dosa or idli.

Notes:
-If you use a combination of normal red chilly and Kashmiri chilly, the chutney will have a nice color.
-Do not add too much water while grinding coconut or while soaking tamarind. Otherwise, the chutney will become watery.
-Do not pour chutney to the tempering. Add the tempering to the chutney.

More chutney / chammnthi recipes:
White coconut chutney – http://y2u.be/J7oVX06xQO8
Tomato Chutney – http://y2u.be/HG01o9SFIag
Onion Chutney – http://y2u.be/F4IZfhH6_zo
Fried Onion Masala – http://y2u.be/NiXGGrxUn_0
Chammanthi Podi – http://y2u.be/lHpELLAi8Eo
Ulli chammanthi – http://y2u.be/FvpPraiw600
Thenga chuttaracha chammanthi – http://y2u.be/pSCmXsO4An0
Garlic chammanthi – http://y2u.be/18I2YGgR068
Mulaku chammanthi – http://y2u.be/4-0HvaJ16lQ

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