Vada and Thenga Chammanthi ( Coconut Chutney )

Ingredients:

For Vada:

1 cup urad dal / uzhunnu parippu

10 shallots, finely chopped

2 green chillies, finely chopped

1 tsp ginger, finely chopped

1 sprig curry leaves, chopped

1 tsp black pepper, crushed

salt to taste

2 tbsp rice flour

oil, for frying

For Coconut Chutney:

1 cup grated coconut

2 big green chillies

2 shallots

1/2 inch piece ginger

salt to taste

1/2 tsp mustard seeds

1/2 tsp urad dal

2 dried red chillies

2 shallots, sliced

1 sprig curry leaves

1 tbsp oil

Preparation:

For Vada:

1. Wash and soak urad dal in water overnight or at least for 6 hours.
2. Then grind it to a smooth paste adding about 1/4 cup of water. The batter should be thick and not flowing.
3. Add chopped shallots, green chillies, ginger, curry leaves, crushed black pepper, salt and rice flour to the batter and mix well.
4. Heat oil in a pan on medium flame.
5. Take little batter and make small balls and drop them gently into the hot oil and deep fry till golden brown.
6. Drain on paper towel to remove excess oil. Serve hot with chutney...

For Coconut Chutney:

1. In a blender, add grated coconut, 2 shallots, green chillies, ginger, salt and grind to a paste adding adding 1/4-1/2 cup of water. Transfer it to a serving bowl.
2. Heat oil in a small pan and splutter mustard seeds.
3. Add urad dal, dry red chillies, curry leaves and 2 sliced shallots and saute till shallots turn golden.
4. Pour the seasoning over the chutney and mix well. Serve with vada, dosa, idli etc...