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.

Ingredients
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.

Simple Coconut Chutney

The coconut chutney can be made in so many ways. Simple additions or changes can make the chutney taste completely different. This is the simple coconut chutney we usually make to accompany dosa and when paired with ulli chammanthi (recipe given here) with idli makes a yummy breakfast. If you are breaking a fresh coconut use some of this water when grinding this chutney, it just enhances the taste of a simple chutney. I thought of doing this just recently and now always add some coconut water when grinding chutney. This addition does make the coconut chutney a tad sweet so adjust the green chillies accordingly.

Ingredients
Coconut - 1 cup grated
Green chillies - 2
Curry leaves - 2-3
Coconut water - 3 tbsp.
Water as required
Salt to taste
For tempering
Oil - 1 tbsp
Mustard seeds - 1tsp
Curry leaves - 4-5

Grind the grated coconut, curry leaves and 1 green chilli with the coconut water till fine. Taste the chutney and if needed add one more chilli and grind with salt and water as required. Pour it into the serving bowl. In a small pan / kadai add some oil and heat it. When hot add the mustard seeds and once it has spluttered add the curry leaves and immediately take it off the heat and spoon it onto the chutney. It is ready to be served with idli, dosa and even upma!

The coconut water is full of minerals and potassium and its addition makes this chutney healthy as well. Since we do not heat the chutney itself the composition of the coconut water is not altered