South Indian Style Coconut Chutney


Coconut chutney is the most famous South Indian style chutney. This was the only chutney we had with our monthly treat of Dosa and idli as kids. I am sharing the traditional way in which most household make this chutney. There could be some variations but the basic recipe remains the same. Here it is.


Prep time - 10 minutes
Making time - 10 minutes
Yields - A cup of chutney

All you need is

Coconut - 1 cup ( cut into small pieces. )
Roasted Bengal gram - 1\4 cup
Curd - 2 tbsp
Green chili - 1
Ginger - 1\2 inch piece
Salt to taste

For tempering

Oil - 1 tbsp
Mustard seeds - 1\2 tsp
Urad dal\ split skinned black lentil - 1 tsp
Dry red chilies - 1-2  ( broken )
Curry leaves - 1 sprig
Heeng \ asafoetida - 1\4 tsp


Method of preparation

Blend all the ingredients for chutney in a blender to make a smooth paste.
Use little water to blend the chutney.
Transfer in the serving bowl.

For the tempering

Heat oil in a small pan.
Add mustard seeds and urad dal.
Fry till the dal turns brown.
Add dry red chilies, curry leaves and heeng.
Pour the tempering over the chutney.
Mix the tempering with the chutney.
Serve with dosa, idli or paniyaram.



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