Coconut milk chutney | Thengai paal chutney-For Idiyappam Stringhoppers, Vellappam & Idli

Cuisine Style: Erode, Tiruppur, Kovai, Tamil Nadu, South india | Cooking Time: 10 minutes | To Serve: 3 | Type : Chutney, side dish | Take with :Idiyappam, Stringhoppers , Vellappam, Idly, Dosa

Ingredients

• Coconut – 1 cup [Grated]
• Green chilli – 1 or 2
• Ginger – ½ tbsp [chopped]
• Salt to taste

For seasoning

• Oil – 1 tbsp
• Mustard seeds – 1 tbsp
• Curry leaves – 1 spring

Method

• Add grated coconut, green chilli, ginger in a mixer jar grind well.
• Add water then again grind well then drain.
• Add salt mix well
• Heat oil in a pan add mustard seeds, let it crackle then add curry leaves & cut off heat.
• Add seasoned ingredients into coconut milk mixture mix well.
• Serve immediately with Idiyappam[Stringhoppers], Vellappam or Idli

Thengai paal chutney-For Idiyappam Stringhoppers