Categories: Chutney

Ingredients

• Coconut – 1 cup (If you use freshly scraped coconut, nothing like it)
• Dried red chilli flakes -1-2 tsp (refer notes)
• Small/pearl onions – 4, sliced
• Ginger – 1/2 tsp, chopped
• Tamarind (valan puli or sambar puli) – size of a small lime (refer notes)
• Salt
• Coconut Oil
• Curryleaves – 3-5 leaves

Directions

1. Heat oil in a pan & add small onions, ginger, curry leaves & dried red chilli flakes.

2. Fry for 2-3 minutes, till you get the roasted smell. Add coconut & mix well.

3. Just fry it for a minute or two.

4. DO NOT brown it. Remove from fire & let it cool. Add tamarind & salt to this mix.

5. Ground it in the smallest jar of the mixie. Ideally no water should be added, but I end up adding 1/2 – 1 tbsp of water.

6. You can serve it with rice,kanji or idli & dosa.

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