Today i am giving the recipe for Kerala thattukada style red chutney for Idly, dosa, aappam, idiyappam etc. This chutney is served in Kerala with idlies. We are not adding pottukadalai or fried grams .The chutney should be in pouring consistency not like normal chutnies. I have added garlic to make this chutney. If you are using garlic dont omit this. You can make this without garlic also. Let us see how to make this chutney.
Preparation time approx 10 to 12 minutes.
3/4 cup grated fresh coconut
1 small piece of ginger
1 very small garlic pod optional.
3 to 4 red chillies.
small piece of tamarind.( if you dont like tamarind taste omit this)
3 piece of shallots.
2 tbsp coconut oil.
1 tsp mustard seeds.
2 red chillies.
few curry leaves.
1/4 tsp asafoetida or hing
In a mixer jar put coconut, red chillies, ginger, few curry leaves, garlic , tamarind and salt. Grind this adding little water.
Heat a pan add oil . Add mustard seeds. When it start spluttering add curry leaves, red chillies and asafoetida. Add finely chopped shallots. Fry till it turns brown. Now add 11/4 cup of water and the coconut paste. Mix well. If your gravy is very thick add little more water. Keep the stove on low fire and boil the gravy stirring it continuously. Take care it should not split. No need to boil for longer time. Remove this from stove and serve.