Yoghurt and Coconut chutney.

Yoghurt/ Coconut Chutney- A sweet and sour chutney , made with cooling sour yoghurt, sweetness from the coconut and the heat from the green chillies. A lovely accompaniment to south Indian dishes such as idli and dosas.

Ingredients:

1 cup natural yoghurt( hung)

2 green chillies finely chopped

2 oz fresh grated coconut

¾ teaspoon salt

1/2 teaspoon sugar

For tempering:

1 teaspoon sunflower oil

2 dried red chillies

½ teaspoon whole cumin seeds (jeera)

1 teaspoon urad dhal

6-8 curry leaves

Method:

1.Line a sieve with a muslin cloth and pour the yoghurt in it. Leave for the water to drain out for 30 mins(This is called hung yoghurt)

2.Transfer the hung yoghurt to a bowl , add the coconut, and green chillies. Mix and keep aside.

3. Heat the oil in a pan add the red chillies, urad dall, whole jeera and curry leaves.

4. Add the tempering to yoghurt/coconut mixture and stir, Add salt and sugar.
5.Transfer to a serving bowl

Serve with masala dosa, the recipe for this you will find here. As we are nearing valentines day,I made heart shaped dosas using the same batter as in the recipe.Due to them being rather small I could not roll them but served them as a side with the potato masala and above chutney,

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