Coconut Chutney

This is a coconut chutney with a slight difference. In fact this is the ideal way to make the chutney in cold climes. where the oil in coconut clots and ruins the taste. The channa dal acts as a binder and adds to the flavour

Ingredients: Coconut 1 grated

2 green chillies
3 tablespoon  channa dal
For the tadka: two dried red chillies, half  teaspoon of mustard seeds and a tablespoon of oil.

A little bit  of oil to roast  the channa dal
Salt to taste
A tablespoon of oil fo
2 teaspoons of sugar (Optional)
Roast  the channa dal in just a hint  of oil until you get a nutty fragrance.

Let the dal cool. Add the coconut, green chillies, dal and sugar and grind into a thick paste in the mixie with minimum of water. ( I like my chutney thick. But if you like it a little more liquidy add more water.

 Add salt and mix.

Heat the oil add the mustard seeds. Let it crackle and the red chillies and saute for about 30 seconds. Add to the chutney. Enjoy it with idlis.