Thanni means water in tamil. This thanni chutney is very popular in Madurai district in Tamilnadu. Idly and thanni chutney are excellent combination and it is very easy to make and no cook chutney. We are using very less coconut . This thanni chutney is very watery in consistency and it is spicy.
Let us see how to make this.
Preparation time approx 8 to 10 minutes.
1/4 cup fried gram/pottukadalai/ roasted gram.
1/ 4 cup grated fresh coconut.
6 green chillies ( adjust according to your taste)
9 peeled shallots.
Few curry leaves.
Salt to taste.
For Seasoning. 1
1tbsp cooking oil
1tsp mustard seeds
1/2 tsp channa daal
1/2 tsp urad daal.
Few chopped curry leaves
1/2 tsp asafoetida.
In a mixer grinder add grated coconut, fried grams, green chillies, shallots 2 curry leaves, salt. Run the mixi with out adding water.
Now add water and grind. Do not make this very smooth.
Add 3 to 4 cups of water. According to your choice. I have added 4 cups of water.
Heat oil. Add mustard seeds. Let it crackle. Then add both daals. Let them fry till it turns brown. Add chopped curry leaves and asafoetida. Pour over the chutney.
We can season the chutney with mustard seeds. You can omit asafoetida.
Do not add too much shallots. 9 or less is enough.
Do not make the chutney very smooth. It will be sticky because of fried grams.