Red chilli coconut chutney | Sigappu milagai thengai chutney for idli and dosa

Cuisine Style: Tamil Nadu, south india | Preparation Time: 5 minutes | To Serve: 3 | Type : Chutney, side dish | Take with : Idly, Dosa

Ingredients

• Dry red chilli - 3
• Garlic – 2 cloves
• Coconut – ¼ cup [grated]
• Roasted gram [Chutney kadalai] – 2 tbsp
• Salt to taste
• Water as needed

For seasoning [optional]

• Mustard seeds - 1 tbsp
• Bengal gram - ½ tbsp
• Urad dal - ½ tbsp
• Curry leaves - 1 spring
• Oil - 1 tbsp

Method

• Add coconut, garlic, dry red chilli, roasted gram & salt in a mixer jar then coarsely grind without water.
• Then add water & again coarsely grind.
• For seasoning/Tempering: - Heat oil in a pan, add mustard seeds & let it splutter. Then add Bengal gram, urad dal, curry leaves fry then cut off heat.
• Transfer ground mixture in to a bowl then add seasoned ingredients mix well & serve with idli, dosa, adai

Sigappu milagai thengai chutney