Saturday, August 24, 2013

Coconut Onion Chutney / Thengya Ulli Chutney

This is another chutney we make at home to go with idli / dosa / appam. Like I wrote in my previous posts, a small variation gives a totally different taste to chutneys. As the name reveals, it is a coconut / thengya (thenga)  chutney (recipe given here) with the addition of raw onion in it. I used the savaalla ulli in this coconut / thengya (thenga) onion chutney but for a more authentic taste use the cheriya ulli. This coconut chutney can be made with another addition as well - ginger. My mother adds ginger to make a coconut ginger chutney or a thengya inji chutney. Adding ginger gives a slightly curdled taste to this chammanthi / chutney so we don't make it at home because of my husband's aversion to any curdled / yogurty taste. In case, substituting the onion with ginger, add half an inch piece of ginger to this chutney to make a coconut ginger chutney.
Coconut, grated - 1 cup heaped
Onion - 1/2 small sized (if using cheriya ulli - 2 to 3)
Green chilli - 2
Salt as per taste
for varuthiddal / tadka
Oil - 1tsp
Mustard seeds - 1/2tsp
Curry leaves - 4-5
Dry red chilli - 1
Green chilli - 1
Grind the coconut, onion, green chillies to a fine paste with water and add salt as per taste. Pour it into a serving bowl.
Cut the red chilli in two and slit the green chilli and keep ready. Heat a small pan, add the oil, when hot add the mustard seeds. When it splutters add the dry red chilli, green chilli and the curry leaves stir it well and pour it on the chutney. After a minute, mix well and it is ready to be served.

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