Red chilli flavored Coconut /Thenga Chammandi/Chutney curry for Dosa Idli

A staple chutney recipe which goes very well with Dosa or Idli.

To grind you need,

• Fresh grated Coconut – 2 cup
• Onion – 1 small
• Bird’s eye chili (Kaanthari Mulaku) – 2-4 nos (You can reduce to adjust your spice level)
• Red chili powder – 1 tsp 
• Salt to taste
• Water – 1 cup (to grind)

For tempering

• Coconut Oil – 2 tsp(you could replace with refined oil)
• Sliced shallots or finely chopped onions – 1 tbsp
• Urad Dal – 1/2 tsp
• Mustard seeds – 1/2 tsp
• Curry leaves of 1 string

You have to,

• Grind all ingrediants to a soft paste. If required add water while grinding. (Else Add the water at the end)
• Heat oil in a small wok or kadai.
• Add urad dal and mustard seeds.
• Once mustard seeds pop up, add chopped onions and saute till it turn golden brown.
• Add curry leaves
• Add the grinded paste and mix well.
• Stir it continuously it is warm
• Serve with normal Idli or Dosa  or wheat dosa

Note: If you dont have Bird’s eye chilli, replace the measurement with 1 or 2 green chillies