Coconut chutney

Again I thought of hibernating for sometime and then wake up with a new set of recipes. It was not actually hibernating but a series of cold and cough. All three of us were taking shifts and taking medicines. I've been trying many dishes but became too much lazy to draft it and publish. The snaps are there and so will soon appear here. When I brood it is very difficult to bounce back. This time there was another tension of sending my son to playschool. I had a bad time for almost a week sitting at home without him and adjusting. He also had difficulty to stay away but is ok now. I've been trying different kinds of coconut chutneys and this is one them.

Ingredients

• Coconut grated - 1 cup
• Chana dal - 2 tsp
• Kashmiri chilli powder - 1/2 tsp
• Shallots - 2
• Garlic - 1 clove 
• Salt to taste
• Water - 1/2 cup

For tempering

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Shallots - 2
• Curry leaves - as required

Method

• Dry roast chana dal
• In the small jar of mixer put all the ingredients and the roasted chana dal. Grind to a very fine paste
• Move to a clean bowl

For tempering

• Heat oil
• Add mustard seeds and allow it to splutter
• Add sliced shallots and curry leaves
• Saute for a minute or until shallots turn lightly brown. 
• Switch off the flame

Pour the above into bowl of chutney and mix well. Serve with warm idli.