Fried Coconut Chutney/Varutharacha Thenga Chammanthi

Already i added DRIED CHUTNEY in this blog where coconut is directly used. This is a different version where coconut is fried and this goes well with dosa/idly/appam/rice...

Ingredients:

Grated Coconut	1 cup
Small Onion/Shallots	8 (skin peeled)
Dry red chilly	8
Coriander Powder	1 tspoon
Asafoetida powder	1/2 tspoon
Tamarind	1 lemon size
Curry leaves	1 sprig
Garlic	4 cloves
Salt	to taste
Water(for grinding)	2 tspoon

Preparation Time:4 min

Cooking time:7 min

Preparation:

(1) Heat a pan and add grated coconut, shallots, dry red chilly, garlic and curry leaves. Saute continuously till the color of  coconut changes lightly say for some 5 to 8 minutes in medium flame (As per my mom's recipe, in low to medium flame you have to saute the ingredients till color of coconut changes dark brown-take care not to burn the ingredients. It may take some 15 minutes. This will be more tasty and goes good with kanji/rice). Switch off the flame and add coriander powder and asafoetida powder. Give a quick stir and remove the pan from the stove. Allow it to cool.

(2) Now grind the tamarind and salt in a mixer. To this add the cooled ingredients and grind again with 2 tspoon of water (Grinding in two steps helps to grind the tamarind smoothly). Make a salt test in between. Grind smoothly. Your dried chutney is ready.

(3) Form a ball shape using hand.

Have it with your dosa/idly/appam/kappa puzhunghiyathu…..

Tips and Variation:

• You can also add ginger (2 inch piece) while grinding along with tamarind.
• Adding 2 leaf of lemon(naraka ela) while grinding will add an extra flavor.
• If you want more spiciness add green chilly while grinding.