Coconut Chutney with Garlic

Ingredients(for 1 small katori (bowl) per serving, ideal for pairing with 2-3 idlis or 1 dosa)

• 1 cup Fresh grated coconut (nariyal) (Use fresh for best flavor)
• 2 tablespoons Roasted chana dal (dalia) (Adds creaminess)
• 3-4 Garlic cloves (lahsun) (Peeled)
• 1 Green chilli (Adjust for spice preference)
• 8-10 Curry leaves (kadi patta) (For tempering)
• 1/2 teaspoon Mustard seeds (rai) (For tempering)
• 1 teaspoon Oil (preferably coconut or groundnut) (Cold-pressed preferred)
• to taste Salt (Sendha namak for vrat)
• as required Water (For grinding)
• a pinch Hing (asafoetida) (Optional, for aroma) - optional
• 1 Dried red chilli (Optional, for tempering) - optional

Instructions

1. 1

   Add grated coconut, roasted chana dal, garlic cloves, green chilli, and salt into a mixer jar. Add a little water to help with grinding.

   3 minutes

   Use fresh coconut for best flavor; avoid over-grinding to retain texture.

2. 2

   Grind the mixture to a smooth yet slightly coarse paste, adding water gradually as needed.

   3 minutes

   Pulse in short bursts to prevent the chutney from becoming too watery.

3. 3

   Transfer the chutney to a serving bowl. Adjust salt and consistency by adding a little water if required.

   2 minutes

   Stir with a spoon to incorporate any unblended bits.

4. 4

   For tempering (tadka), heat oil in a small tadka pan. Add mustard seeds; when they splutter, add curry leaves, hing, and dried red chilli if using.

   2 minutes

   Keep the flame low to prevent burning the spices and curry leaves.