Tricolor Coconut Chutneys

Ingredients:

Tomato Coconut Chutney ( Saffron Colour)

1/2 cup grated coconut

2 small tomatoes, chopped

1/4-1/2 tsp tamarind

3 dried red chillies

1/2 tsp urad dal

1/2 tsp mustard seeds

few curry leaves

salt to taste

1 tbsp oil

Coconut Curd Chutney ( White Colour)

1/2 cup grated coconut

4 tbsp yoghurt

1/2 inch ginger, chopped

1-2 green chillies

3 tbsp roasted chana dal

3/4 tsp mustard seeds

2 dry red chillies

1 sprig curry leaves

salt to taste

a pinch of asafoetida

1 tbsp oil

Coriander Coconut Chutney (Green Colour)

3/4 cup grated coconut

1/2-3/4 cup coriander leaves

1 green chilli

1/2 inch ginger, chopped

1 1/2-2 tbsp roasted chana dal

1/2 tsp lemon juice

1 tsp sugar

salt to taste

1/2 tsp mustard seeds

3/4 tsp urad dal

a pinch of asafoetida

1 sprig curry leaves

1 tbsp oil

Preparation:

For Tomato Coconut Chutney:

1. Heat 1 tsp oil in a pan and add urad dal and broken dried red chillies. Saute for a minute until urad dal turns golden and dried red chillies turn crisp and transfer to a bowl.
2. In the remaining oil, add chopped tomatoes and saute until mushy.
3. Add grated coconut and salt and cook for a minute. Switch off the flame.
4. Grind dried red chillies and urad dal together and then add tomato-coconut mixture and tamarind to this and grind until smooth.
5. Heat 1 tsp oil in a pan and splutter mustard seeds and fry dried red chillies and curry leaves.
6. Pour this tempering over the chutney, stir and serve with idli/ dosa...

For Coconut Curd Chutney:

1. In a bowl, whisk yoghurt till smooth and keep it aside.
2. Grind grated coconut, roasted chana dal, ginger, green chillies and salt adding 5-6 tbsp of water till smooth. Mix this with the whisked yoghurt and keep it aside.
3. Heat 1 tbsp oil in a pan ans splutter mustard seeds. Add dry red chillies, curry leaves and a pinch of asafoetida and fry for few seconds. Pour this over the chutney and stir. Serve with idli/ dosa,,

For Coriander Coconut Chutney:

1. In a blender, add grated coconut, coriander leaves, green chilli, ginger, roasted chana dal, lemon juice, sugar and salt and grind adding enough water till smooth.
2. Heat oil in a pan and splutter mustard seeds and fry urad dal till brown.
3. Add a pinch of asafoetida and curry leaves and pour this tempering over chutney and stir. Serve with idli/ dosa...