POTTU KADALA CHUTNEY

                                             

I have eaten this chutney only in hotels. My mother always makes the coconut chutney .This is my husband's least favorite but my  daughter loves this chutney . She calls this hotel chutney .My husband  likes the authentic coconut chutney with no dalia added . So I alternate between pottu kadala chutney and plain coconut chutney . I found this recipe here. This chutney has a longer fridge life than the original coconut chutney. 

INGREDIENTS

For grinding:

1. 1/2 Cup Coconut Grated Loosely packed( I have used frozen coconut)
2. 1/3 Cup Roasted Gram Dal
3. 6 Green Chilis , seeds removed or as per taste
4. small piece of ginger, chopped 
5. 1/2 cup chopped onions(60 gms)
6. curry leaves
7. salt to taste 
8. Hot water as required

For the Seasoning:

1. 1 Tbsp. oil
2. 1/2 tsp. mustard seeds
3. 1/2 tsp. urad dal
4. 1 dry red chili
5. 1 sprig curry leaves

METHOD

• I roast the dal once again lightly just before  making the chutney. 
• Add in all the ingredients  for grinding and using sufficient hot water , grind them to a fine paste. Add water only as required . If more than required water is used initially , the coconut won't grind well. 
  
  
  
• Transfer the chutney to a bowl . 
  
  
  
• Now for the tempering , heat a pan on medium heat, when the pan is warm , add in the oil , when the oil is hot , add in the ingredients for tempering . When the urad dal turn slightly brown , turn off the stove and add this to the chutney. 
  
  
  
  
  
  
  
  
  
   
  
  
  
  
  
  
  
  
• If the salt is right but you can't taste a slight sweetness in the chutney, then add more onions and grind.
• Gently stir the chutney so that the seasoning blends in. It should also remain on top so that it looks presentable. 
• Serve with idily.

Another Variation with more coconut

1. 1 cup coconut, shredded(80 gms.)
2. 1/2 cup roasted gram dal
3. salt to taste
4. 1/2 cup chopped onions(60 gms)
5. rest of the ingredients are the same as above

NOTES

• Don't dilute the chutney a lot. Thick chutney tastes much better than diluted one. 
• This chutney stays fresh longer than plain coconut chutney. 
• The amount of onions used sounds like a lot, but it adds a bit of sweetness to the chutney, hence that amount is correct. Use onions that were kept in the fridge, or else, the heat of the onions will be too much to handle.