This post presents one of the well-known dips Coconut Chutney, which is a must-have accompaniment in the South Indian cuisine. It is a very simple and quick recipe and, can be enjoyed with all meals during the day. North Indians predominantly associate it with Idli, Dosa, Medu Vada and Upma but this is present across all the South Indian states and used extensively.
The ingredients for making Coconut Chutney are :
1. Fresh Coconut : 1 cup (grinded)
2. Chana daal (Bengal gram) : 1/4 cup (roasted)
3. Green Chilli : 3-4
4. Ginger : 1/4 tsp
5. Yogurt : 3 Tbsp
6. Salt : to taste
For Tempering :
1. Oil : 1 tsp
2. Mustard seeds (Rye) : 1/2 tsp
3. Cumin seeds (Jeera) : 1/4 tsp
4. Urad daal (Black gram skinned) : 1 tsp
5. Whole dry Red Chilli : 1
6. Curry leaves : 7-8
Heat a pan and dry roast the chana daal on medium flame; then keep it aside for later use.
Take the dry-roasted chana daal, coconut, ginger, green chilli, 5-6 Tbsp of water in a mixer jar and grind them into a smooth paste. Now add yogurt, salt and grind again. Add more water, if required. Keep the grounded mixture aside.
Heat oil in a pan; temper with mustard seeds, cumin seeds, urad daal, whole dry red chilli, and curry leaves (in this order only). When the mustard seeds start to pop then pour this temper into the grounded chutney and mix well.
Your healthy and tasty coconut chutney is ready to be served !
You can serve this coconut chutney with idli, dosa, medu vada, upma or, as a side dish with any meal. You can also store this chutney for 3-4 days in the refrigerator.
Insider Tips / Finer Points :
- You may adjust the quantity of water as per your desired consistency of the chutney.
- Add water gradually otherwise your chutney will not get the required creamy texture.
- You can also add garlic, tamarind, and coriander leaves into it.