Coconut chutney

Coconut chutney or chammanthi can be thick or slightly watery. This is the watery version, appropriate with dosa and idli. Today's healthy dosa was made from a mix of broken wheat, millet and red rice. It came out crispy with minimal addition of oil. The combination of a hot, thin, crispy dosa with chammanthi is awesome. 

Coconut, grated - 2 cups

Red chili - 4

Ginger - a small piece, peeled

Small onions - 5

Salt

Water

For seasoning,

Coconut oil - 1 tsp

Curry leaf - a few

Red chili - 1

Small onion - 1

Mustard seeds - a pinch

Grind ginger, coconut, salt, red chili and small onions properly. Add water for the required thickness.

For seasoning, in a kadai, add oil. When it becomes hot, add mustard seeds. When it bursts, add curry leaf, small pieces of red chili and small onion. Fry for a minute.

Add the coconut mixture. Stir to mix. Cook until just warm, and take away from heat.

Recipe from Mom.