Green Coconut Chutney

For the super soft idlies, I made a green colour chutney just to attract my kids and make tiffin time more enjoyable. Grinded the Coriander stems along with fresh coconut gave me a more flavoured chutney than the regular coconut chutney. If you have fresh coriander leaves, then substitute those with the stems. Generally there wont be any leftover of this tasty green chutney.

Ingredients

Coriander Stems stored in the fridge - 1 full handful or
Coriander Leaves - 1 /2 cup

Fresh Coconut grated / shredded -  1 cup

Pottukadalai / Putnalu Pappu / Split Roasted Gram - 2 tbsp

Green Chilly - 2 medium Size

Salt - To Taste

Hing / Asafoetida - 1 Dash

For Tempering

Olive Oil - 1 tbsp

Mustard Seeds - 2 tsp

Jeera - 1 tsp

Urad Dal / Ulutham Paruppu / Mina Pappu - 1 tsp

Curry Leaves - 5 or 6 ( if you have )

Dry Red Chilly - 1 Medium

Method

1. Grind the fresh coconut, coriander stem, green chillies, Pottukadalai / Roasted gram in the mixer grinder along with salt, Hing and water. Make a semi solid paste and keep it aside.
2. Then, heat the olive oil in a tadka spoon and add mustard seeds, jeera, urad dal, curry leaves, red chilly. When tempering is done, add it to the chutney.
3. Now the green colour chutney is ready to be served along with super soft idlies.