There is always a good stock of coconut at home & if cooking South Indian food which is almost every single day :-) we never ever cook without Coconuts and making a Chutney without using a good amount of Coconut is probably unheard of in our household.
But, Unlike my other family members, I can survive without coconut & sometimes I skip adding coconut because I am lazy to grate them
So I once attempted making a coconut less (what's that ?? ) chutney & the results were pretty good.
You Will Need:
- 2 Big Ripe Tomatoes
- 1 big Onion
- 5 Dry red chilies - I used Byadagi variety
- 2 tbsp Chana Dal
- 1 tsp Urad Dal
- A pinch of asafoetida
- 2 cloves of Garlic (optional)
- Salt as per taste
- 2 tsp cooking oil
- 1 tsp mustard seeds
- Fresh coriander for garnish
Roughly chop the onion & tomatoes & set aside. In a large bottomed pan, heat a tsp of oil. Add the onions, Garlic & tomatoes & saute for about 5 - 7 minutes until it is well cooked & soft. Set aside for it to cool slightly.
In a smaller pan, heat about 1/2 a tsp of oil. Roast Chana Dal, Urad Dal & Red chilies. Roast on low flame until the dals turn slightly golden & aromatic. Transfer this to a mixie jar & grind into a powder. Add the cooked onion & tomatoes & add some salt. Grind into a smooth paste without adding any water. Transfer into a bowl
Heat the remaining oil & splutter mustard seeds & asafoetida. Pour over the chutney & mix well. Add some chopped coriander & serve with Idlis/dosas or Upma
If you are a coconut lover like my family, I would say that you are definitely going to miss the flavor of coconut in it. Otherwise it tastes pretty good. I also like to use this as a spread on a slice of crisp toast