South Indian Coconut Chutney Recipe
Description:
South Indian Coconut Chutney is a flavorful accompaniment that features a blend of fresh coconut, roasted chana dal, and green chilies, with a dash of tangy lemon or yogurt. This easy-to-make chutney is a staple in every South Indian household, enhancing the taste of dosas, idlis, and rava dosas. The roasted chana dal adds a crunchy texture, while the tempering brings out rich, aromatic flavors that elevate the chutney to a delightful experience.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh coconut | 1 cup |
| Roasted chana dal | 1 tbsp |
| Almonds | 5 pieces |
| Green chilies | 2 pieces |
| Fresh ginger | 1-inch piece |
| Mustard seeds (rai) | ½ tsp |
| White urad dal | 1 tsp |
| Oil | 1 tsp |
| Curry leaves (kadi patta) | 4 leaves, finely chopped |
| Dried red chilies | 2 pieces |
| Salt | To taste |
| Lemon or yogurt (optional) | 1 tsp |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Instructions:
-
Blend the Chutney:
- In a mixer grinder, combine the fresh coconut, roasted chana dal, almonds, green chilies, ginger, and a little water (around ½ cup). Grind it all into a smooth paste.
-
Prepare the Tempering:
- Heat oil in a small pan. Add mustard seeds, white urad dal, and curry leaves. Sauté for about 15 seconds until they start to splutter and release their aroma.
-
Combine:
- Pour the tempering over the ground coconut mixture. Add salt and a squeeze of lemon juice (or a spoonful of yogurt) to balance the flavors.
-
Serve:
- Stir well to combine all the ingredients. Serve the coconut chutney fresh with crispy dosas, soft idlis, or rava dosas as a perfect breakfast accompaniment.
This South Indian Coconut Chutney is an essential side dish that is not only easy to make but also a versatile addition to many meals. It brings a burst of flavor to traditional South Indian breakfasts and snacks, providing the perfect balance of heat, tang, and crunch.
