Thenga Chutney is widely preferred by the tamilans as a side dish to dosas, idlis and uttapas. They taste yummy and is very tempting. This Chutney with its simplicity is now renowned all over.


Ingredients:
1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed or chatni channa
4-5 green chillies
1tsp coriander leaves
1 tsp. salt
1/4 tsp. sugar .

For seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida.


Method:

1. Grind all the ingredients (except those for seasoning) together.
2. Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
3. Stone ground chutneys will always give a better flavour and texture.
4. Grind till smooth.
5. Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
6. Mix gently.
7. Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.

Making time : 20 minutes (excluding grinding time)

Makes : 1 1/2 cups

Shelf life : Best used same day.

Note: Always use freshly grated coconut for this chutney.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.