Karonda Coconut Chutney - Vakkai Pachadi

Ingredients:

• Karonda- 10-12 
• Coconut pieces- 1 tbsp or so
• Green chili- 2-3 depending on taste
• Oil- 1/2 tsp
• Salt- 1/2 tsp or so
• Turmeric powder- 1/8 tsp (optional)

For Initial Tempering:

• Oil- 1/2 tsp
• Chana dal- 1 tbsp
• Urad dal- 1/2 tbsp
• Cumin seeds- 1/4 tsp
• Dry red chilies- 3-4 broken into pieces

For final tempering:

• Oil- < 1/2 tsp 
• Mustard seeds-1/4 tsp
• Cumin seeds- 1/4 tsp
• Asafoetida- 1/4 tsp
• Dry red chili- 1 broken into pieces (Optional)

Method:

1. Wash and dry the karonda. 
2. Cut into pieces and remove the seeds.
3. Prepare the initial tempering. Let it cool.
4. Add oil to a small pan and saute the karonda and green chilies for 3 minutes. 
5. The aim is to soften the karonda and reduce its bitter taste. 
6. Let it cool to room temperature.
7. Add the initial tempering to the mixer jar and grind into coarse powder. 
8. Add the coconut pieces, salt and grind again. 
9. Now add the cooked karonda with green chilies. Add turmeric powder (optional).
10. Grind into a paste.
11. No need to add any water.
12. Once the paste is done (it has to be something between coarse & smooth) prepare the final tempering.
13. Add the tempering to the chutney and mix well.
14. Serve with rice, idli, dosa, uttapam, etc
15. It will stay good in the refrigerator for 3 days.