Bhajjille Thambali / Roasted Coconut Chutney

Ingredients:

• Coconut Flakes/ Shredded - 1 cup

• Red Chilly / Flakes - 2 nos or 2 tbsp (Mild Spicy)

• Coriander Powder / Seeds - 1/2 tsp

• Garlic - 2 cloves

• Shallots - 2 small (If Onion - 1 tsp chopped)

• Curry Leaves - 5 to 6 leaves

• Hing / Asafoetida - a pinch

• Tamarind Paste - 1/4 to 1/2 tsp (Tamarind - 1 small lime sized)

• Coconut Oil - 1 tsp (Optional)

• Salt to taste

• Lukewarm water as required

Method:

• Roast coconut on low-medium flame in coconut oil till light golden. 

• Add hing, coriander, red chilly, curry leaves, garlic and shallots. Roast by stirring well. If using whole tamarind, add de-seeded tamarind along. I used paste, so added to the mixer jar.

• Let it cool down a bit.

• Transfer to a jar and pulse for few times to get a coarse chutney (Tastes great with porridge, rice, idly, dosa etc).

• Gradually add water to the coarse chutney and blend everything well to get a semi-gravy or loose chutney.

• Chutney is ready to serve. Optional to season with coconut oil, mustard seeds, red chilly and curry leaves.  

Note:

1. Both dried or fresh coconut may be used for this chutney.
2. Coconut having strong smell or gone rancid can also be best utilized for this recipe or making Massolu for gravies.