Coconut Chutney (Dip)

My post today is the very easy, but wonderfully tasty, coconut chutney. This is a classic. There are several variations to this chutney. The recipe presented here is the most basic one. This is made regularly in South Indian homes to accompany dosa, idly, pongal or, indeed, most breakfast dishes. Variations can include adding roasted Bengal lentil, mint, vegetables, etc. I made this to accompany the black rice pancake.

1/2 fresh coconut, grated
1 tsp mustard seeds (sarson, kadugu)
1 tbsp split black lentil (urad dal, ulutham parupu)
2 dried red chillies
1 sprig curry leaves
Salt to taste
Grind the coconut to a fine paste, in a blender
Add just enough water, when grinding, to achieve the consistency you desire
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentil
When the lentils turn golden brown, add the red chillies and curry leaves
Remove from flame and add to the ground coconut paste
Add salt and mix well
Serve with breakfast dishes or use it as a dip

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