Coconut chutney is an all-time favorite at most households and it is a delicious accompaniment to both steamed and fried dishes. In south India , it is had as a breakfast meal with piping hot idlis or served generously as an evening snack with vadais, bhajjis or pakoras. In North India, it is a nutty treat with steamed dhoklas and the list is endless… Try out this simple recipe and tag us on instagram.
- Coconut – ½ cup , grated or chopped (dessicated or frozen works fine too)
- Roasted bengal gram (dalia) – ¼ cup
- Curry leaves – 1 sprig (for extra flavour)
- Cumin seeds – 1 teaspoon
- Green chillies – 1 large
- Garlic – 2 cloves
- Tamarind juice – 1 inch piece soaked in warm water.
- Oil for roasting – 1 teaspoon
- Salt to taste
To temper :
- Oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Urad dal – 1 teaspoon
- Curry leaves – 1 sprig
- Dried red chillies – 2 (optional)
- Asafoetida (hing) – a pinch
- In a wide pan, roast bengal gram, cumin seeds, curry leaves, garlic and green chillies in 1 teaspoon of oil on low heat for 2 minutes. Turn off the stove and the saute the coconut in the warm pan. Let it cool and add to a mixer along with salt, tamarind juice and ¼ cup of water. Grind until a smooth paste with no chunks left. Check for seasoning. Transfer to a bowl and add tempering if preferred.
- Heat 1 tablespoon oil in a pan and add mustard seeds and urad dal. Roast until they crackle and then add in curry leaves and red chillies. Roast until the red chillies fluff up. Turn off the stove and add a pinch of hing. Pour the contents onto the coconut chutney and mix before serving with idli, dosa or vada.