Coconut Chutney – South Indian Style
- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 1 cup fresh coconut, grated
- 2 tablespoons roasted chana dal (split Bengal gram)
- 2 green chilies (adjust to spice preference)
- 1/2-inch ginger, chopped
- 1/4 cup water (adjust for consistency)
- 1 teaspoon oil (preferably coconut oil)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram)
- 5-6 curry leaves
- 1 dried red chili (optional)
- A pinch of hing (asafoetida)
- Salt to taste
Method
1. Blend the Chutney:
- In a blender, add grated coconut, roasted chana dal, green chilies, ginger, and salt.
- Add water gradually and blend into a smooth paste.
- Transfer the chutney to a serving bowl.
2. Prepare the Tempering:
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until golden brown.
- Toss in curry leaves, dried red chili, and hing. Sauté for a few seconds.
- Pour the tempering over the chutney and mix well.
3. Serve & Enjoy:
- Serve fresh with idli, dosa, vada, or upma.
Serving Suggestions
- Enjoy with steamed idlis for a classic breakfast.
- Serve as a side with hot dosa or crispy vada.
Pro Tips
- Use chilled water while grinding to retain chutney’s freshness.
- Add a tablespoon of yogurt for a slight tangy taste.
- For extra flavor, mix in a teaspoon of tamarind paste while blending.
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