Coconut chutney
Simple and delicious coconut chutney is a side dish served many South Indian dishes like Idli, Dosa, Vada or Pongal.
Equipment
- mixer
Ingredients
To Grind-
- 1.5 cups grated coconut or ¾ cup chopped
- 4 tbsp roasted chana dal
- ½ inch ginger piece or 1 clove garlic
- 2 green chilies ( or red chilies) adjust to taste
- Salt to taste
- Water as needed about 1 cup
Tempering (Tadka)-
- 2 tsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- ½ tsp chana dal
- ½ tsp urad dal optional
- 1 sprig curry leaves
- 1 pinch asafotedia or hing
Instructions
Grinding Coconut chutney-
- In a jar add the grated or chopped coconut, roasted chana dal, green chily, ginger and salt.
- Grind for few seconds.This step is important if you are using the chopped coconut pieces.
- Add half cup of water and grind to smooth consistency.
- If the chutney is too thick or not smooth add little more water and grind again.
- Transfer the chutney to a bowl.
Tempering (or tadka) for Coconut Chutney-
- Heat oil in a small pan.
- Add the mustard seeds and let them crackle.
- Now add the chana dal, urad dal and cumin seeds. Fry until golden, about 20 seconds.
- Add the curry leaves, red chili and fry for ten seconds.
- Add Asafotedia and turn off the heat.
- Add the tempering to the coconut chutney. Mix well and serve the chutney with your favorite breakfast or snack.
Notes
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