Cut shallots in half.

Heat the oil in a pan or a kadai.

Add the shallots and saute for a short time.

When the colour of the shallots start changing, add the grated coconut and the chillies and saute them, till the raw smell of coconut no longer comes.

Once the coconut also turns colour, switch off the flame.

Grind this mixture along with salt and a little quantity of water in a mixer grinder.

:- Serve with idlis or dosas.

:- If water is less, the result will be a very dry chutney. :- Ensure that water quantity is not high, otherwise, the chutney will be very watery. :- If shallots are not available, it can be replaced with onions (savala). One large onion will be sufficient for one half of the coconut.