COCONUT CHUTNEY

COCONUT CHUTNEY RECIPE

           Coconut chutney recipe For idli, dosa and vada. One of the essential side dishes that is served with South Indian tiffin breakfast like rava idli, dosa and medu vada is coconut chutney. In this post, I am sharing an easy and a basic recipe of coconut chutney that I am making for decades now and still do. There are many ways a coconut chutney can be made by using a mix of different herbs and spices, but coconut is always the essential ingredient.

This recipe is a Tamil Nadu style coconut chutney, where apart from coconut, roasted chana dal is also added. So when you do not have roasted chana dal, just skip it and make the coconut chutney with the other ingredients – and yes the coconut chutney will still taste delicious. Roasted chana dal is directly edible and different from raw chana dal (husked and split bengal gram).
The recipe is very easy and you can use either fresh or frozen coconut – whatever you have. The versatility of this coconut chutney recipe is that apart from serving with the regulars breakfast food like idli, dosa and vada – you can even serve it with upma, mysore bonda, onion pakoda, semiya upma, Pongal and many more South Indian snacks. It can also be served with rice but not this recipe. I make a different variety of coconut chutneys.

INGREDIANTS

1. ½ teaspoon urad dal (split & husked black gram)
2. ½ teaspoon cumin seeds - optional
3. ½ musturd seeds
4. 1 sprig of curry leaves or 9 to 10 curry leaves
5. 1 pinch of asafoetida (hing) optional
6. 1  red chili or green chili
7. ½ tablespoon oil - sesame or peanut or coconut or sunflower oil 

INSTRUCTIONS

grinding coconut chutney

1.Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.

2.Then add 1 green chili (chopped)
3.Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
4.Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
5.Remove the chutney in a heatproof bowl like a steel bowl .

tempering for coconut chutney

1.Heat oil in a small pan. Add the mustard seeds.
2.When the mustard seeds begin to splutter, add the urad dal. Fry till the urad dal starts to become golden and aromatic.
3.Then add the curry leaves, red chili and asafoetida optional.
4.Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color.
5.Switch off the flame and immediately pour the tempering on the chutney in the bowl.
6.Mix the tempering mixture very well.
7.Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice