The white coconut chutney is most popularly served in restaurants, alongside idlies and dosas. The addition of garlic is tricky, and you have to be careful not to overdose, as this is raw garlic and people are often sensitive to it.

It was in a small ashram that I had this chutney with a crunchy tempering – with the fenugreek seeds and urad dal. It gives the chutney a lovely crunch. Skip these two items if you like it soft.

Time taken: 10 min
Serves 2

Ingredients

½ coconut, grated
1 green chili
½ tsp chopped garlic

1 tsp dhuli urad or split black gram dal
¼ tsp methi or fenugreek seeds
½ tsp mustard seeds
2 tbsp chopped coriander leaves
1 sprig curry leaves
1 tsp coconut oil
Salt to taste

Method

Grind the coconut, chili, garlic and salt together. Add water bit by bit to help with the grinding, until it reaches the consistency you desire.

Heat oil, add the mustard and fenugreek seeds, urad dal, coriander and curry leaves. Pour this on top of the chutney. Serve.

Goes well with idli, rava idli, akki roti, neer dosa, and many more!