Coconut chutney

Coconut chutney

Coconut is found in abundance along the vast Indian coastline. The states of Kerala, Karnataka, Tamil Nadu, Goa and more produce this in huge quantity and supply to all over India. The tress bearing the fruit look wonderful and if you have seen the local people getting the fruit down, you would just feel amazed with their skills. Coconut is used in many different ways in India, it is considered auspicious to break it for any new beginnings. It is used to prepare curries, cut pieces served on the side, used to make chutney’s, snacksĀ and desserts. In South India Coconut Chutney is a must with the preparations like dosa, idli and any other course meal. The chutney tastes absolutely delicious and I’ve got used to having it with most of my meals. I often also add a tadka to my chutney, however it is not mandatory and you could do it if you like. Let me show you how I make it with this Coconut Chutney Recipe, I’m sure you would love this preparation.

All you need is (serves 4)

Coconut – 1 cup

Roasted bengal gram – 1\4 cup

Curd – 1 tbsp

Green chili – 2

Ginger – 1 inch piece

Salt to taste

Oil – 1 tsp

Mustard seeds – 1\2 tsp

Urad dal – 1\2 tsp

Curry leaves – 2 sprigs

Dry red chilies – 2 ( broken )

Heeng – a pinch

Coconut Chutney Recipe

Preparation time: 10 minutes

Making time: 5 minutes

Blend coconut, roasted bengal gram, curd, green chili, ginger and salt in a blender to make a smooth paste.

Add little water if required.

Take out the chutney in the serving bowl.

Heat oil in a small pan.

Add mustard seeds and urad dal.

Fry till dal is golden brown.

Add curry leaves, dry red chilies and heeng.

Pour the tadka over the chutney.

Mix well.

Serve with idli or dosa.

 

 

74  total views, 3  views today