Coconut chutney (dry coconut):
Dry coconut 1 whole
Red whole chili 4
Garlic pods 6
Mint leaves 6-8
Tamarind 1 lemon size ball
Salt 2 tsp or as per taste
Method:
Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water. Remove the paste in a bowl. In a small frying pan add one table spoon of oil, heat it and add a little mustard seeds, curry leaves and one whole red chili and season the chutney.
It can be served with dosas, khichidi, or dal.
