Peanut, Coconut & Onion Chutney

Making dosa for breakfast is nowadays out of question.

 I am invariably late so the dosa have to be made by hubs, maid also is in a hurry and they get on each other’s nerves. So to avoid the associated problems I have started making dosas in the evening for dinner. They are eaten hot and the kids also are around plus I can take care of their thin and thick dosa orders.

One Saturday evening I made dosa but to make the chutney I ran short of coconut and green chillies. So I   made this chutney. The chutney was in great demand infact the last 2-3 dosa had to be eaten with chutnipudi and oil only.

Ingredients:

 1 small cup fresh coconut, grated

1  onion, chopped coarsely

2-3 cloves garlic

2 springs or curry leaves

1 tblsp red chilli powder (adjust as per taste)

a handful of roasted peanuts

Salt

Gooseberry sized tamarind

 Method:

1.    Put all the ingredients in the mixer and grind to the required thickness.

2.    Add water by teaspoons if needed.

3.    I had a little tempering of jeera, mustard and hing left over so I poured it on the chutney.

Take a look.  

I Served it with oats and  rava dosa.

Enjoy!!

Sending to Kirthi's Just Blended 

 

  ‘MLLA #49′, event series by Susan of the Well Seasoned Cook.