Back in the late 90s, when I was still in college, I worked at a firm of Chartered Accountants. I had an awesome time working there as almost everyone who worked there was still in college (most of them pursuing their CA certification), and it was just like any other college group. There were a few south Indian ladies working there who would bring me and my friend G some delicious southern dishes for our love for the cuisine. Once they got us dosas with chutney that I had never eaten before. I loved it so much that I asked them for the recipe. I still make it sometimes to go with idlis.
Coconut Chutney with Peanuts & Onion
To make this chutney you would need - 
3/4 C shredded coconut
1. 5 tbsp raw peanuts
1 small onion (roughly chopped)
2 cloves of garlic
1 tbsp tamarind (soaked for 5-10 mins)
5-6 dried red chillies (soaked for 5-10 mins)
1 tsp sugar
Salt to taste
For tempering-
1 tbsp oil
1/4 tsp mustard seeds
A pinch of asafetida
1 tsp urad dal
3-4 curry leaves
2 dried red chillies
1. Grind together coconut, tamarind, peanuts, garlic, onion and red chillies. Add salt and sugar.
2. Heat a tablespoon of oil and add mustard seeds, asafetida, urad dal, curry leaves, and red chillies to it.
3. Pour this tempering over chutney and mix well.
Serve with idlis, dosas or uttappams.
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Idlis in the Making!
Idlis in the Making!
A few days back, I came across a blog event by Susan of 'The Well Seasoned Cook'. She's hosting 'Black and White Wednesday'. It's a culinary photo event where people can send any food related photos that are clicked in B&W. I went through the first two roundups and was amazed to see how good those B&W pics looked. I was actually tempted to click a few B&W shots.
(Click on the image for larger view)
