Thengai Chutney

Ingredient:

• Coconut - 1/2
• Roasted Bengal gram dhal - 2 tb sp
• Green Chilli - 5 to 6
• Salt - to taste
• Oil - 1 sp
• Mustard - 1/2 tsp
• Split urudh dhal - 1/2 tsp
• Red chilli - 1
• Curry leaves 

Method:

In a mixie blen grated coconut, Roasted bengal gram dhal (Pottu kadalai or odacha kadalai), green chillies and salt with little water. When it is ground to a paste pour the content in a serving bowl. Heat oil in a kadai or a ladle add the mustard urudh dhal, red chilli and curry leaves. Fry them and pour the content into the ground chutney.

Note: Chutney is a good combination with Idly, Dosai, Pongal, Upma, Vadai and Bajji There are lot of Variations that you can make with a simple coconut chutney.
1. You can avoid the bengal gram and use only coconut and green chilli as it will purely have coconut taste. Diet conscious people can reduce coconut and increase roasted bengal gram dhal.
2. You can also add few cashew nut while grinding the chutney as it gives a rich taste.
3. Instead of green chillies use red chillies it will give a nice flavor and color to the chutney slight orange shade.
4. While grinding the chutney add a pod of garlic, this gives a nice flavor but how ever many do not like the smell of garlic in it. please avoid taking chutney with garlic at night especially to avoid bad breath.
5. The other varion you can make is. While seasoning the chutney sauté few small onions slicing them along with mustard and urudh dhal.
6. You can also add a a hand full of ground nut with out skin instead of roasted bengal gram dhal.