Jaggery Coconut Chutney

1. 1

   If using whole tamarind, soak it in 3 tablespoons of warm water for 10 minutes

   • a.Squeeze to extract the pulp and discard the fibers. If using paste, you can skip this.
2. 2

   Step 2

   • a.In a grinder jar, combine the grated coconut, jaggery, dried red chilies, tamarind pulp (or paste), and salt. Add 2-3 tablespoons of water and grind to a smooth paste. Add more water, 1 tablespoon at a time, only if needed to help the grinder run smoothly. Scrape down the sides and grind again. Transfer the chutney to a serving bowl.
3. 3

   Heat coconut oil in a small pan over medium heat

   • a.Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Add the urad dal and fry until it turns light golden, about 30-45 seconds. Add the curry leaves and asafoetida. Sauté for another 10 seconds until the leaves are crisp.
4. 4

   Step 4

   • a.Pour the hot tempering over the ground chutney and mix well.
5. 5

   Step 5

   • a.Serve immediately with hot idlis, dosas, or paniyaram.

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