Idli and Fried Coconut Chutney

Usually, I buy Pottu Kadalai (Roasted Channa Dhal) in the nearby shops. But sadly, I am not finding it in any shop, near and far, for the past two weeks. Gone are all those days of eating fresh Coconut Chutney. Coconuts were lying in the refrigerator for days together. They didn’t get spoiled but lost its moisture and thus taste. I didn’t know what to do with them.

After deep thinking, I remembered my mom's another preparation of Coconut Chutney.  It didn’t strike me soon as she had done this very rare.. She used to say chutneys fried and prepared stay for a long time than others. Though this chutney takes little more time to prepare, it tastes very good.

My sincere advise to those who stay out of India is learn basic cooking so that you can manage with the available ingredients.

                                

I am sending this to Srivalli's Breakfast Mela. This is my second entry. 

Idli and Fried Coconut Chutney

Ingredients:

3/4^th of Half Coconut

Channa Dhal 2tsp + Urad Dhal 1tsp

OR Channa Dhal 3tsp

Dried Red Chillies 4

Curry Leaves 4

Salt

Oil

Seasoning:

Mustard Seeds ½ tsp

Urad Dhal ¼ tsp

Oil

Preparation:

Grate Coconut. Cut Chillies into halves.

Method:

Fry Coconut for 3-5 minutes on a low flame without Oil. Keep it aside to cool.

Heat little Oil in a Pan. When hot add, Channa Dhal and reduce flame. Few Seconds later, add 1tsp Urad Dhal and Chillies. Fry till they turn slightly brown. When cooled, grind together with fried Coconut.

Heat little Oil in the same Pan. When hot, add Mustard seeds. When they complete popping up, add ¼ tsp urad Dhal and Curry Leaves. Fry till they turn slightly brown. Add this seasoning to the ground chutney.

Serves: 3

Serve with Idli or Dosa. 



How to make Idli??

Add enough water inside the Idli Cooker. Grease the deep portions of the Idli plates with little Oil. Add enough Idli Batter. Steam for 10-15 minutes. Do not disturb for 5-10 minutes. Remove Idlis from the plates and serve.

Also See how to make Idli and Dosa Batter.