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Coconut Chutney Recipe | For Dosa / Idli / Vadai | Thengai Chutney | Easy To Make
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RECIPE
INGREDIENTS
Tempering
1 tablespoon vegetable oil
2 teaspoons black mustard seeds
5 red chillies, dried, mild, preferably goondu milagai
2 teaspoons urad dal (black gram), hulled and split
30 curry leaves
Wet Paste
140 grams grated coconut, (about 1 1/2 cups)
2 tablespoons roasted chana dal (bengal gram), hulled and split
12 shallots, medium, peeled and chopped
3 green chillies, fresh
1 piece ginger, 1-inch, peeled and chopped.
2 teaspoons sea salt
COOKING METHOD
- Grind coconut, bengal gram, shallots, green chillies, ginger, and salt to a paste / chutney on an ammi or run in a blender with a little bit of water. Set aside.
- In a medium kadhai or wok over high heat, add the oil for the tempering.
- Once hot, add the mustard seeds. When they crackle, add the red chillies, urad dal; give a stir and follow with the curry leaves.
- Add the tempering to the coconut chutney. Mix well. Add 2 to 4 tablespoons water to the mixture to loosen slightly
Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
- Grind coconut, bengal gram, shallots, green chillies, ginger, and salt to a paste / chutney on an ammi or run in a blender with a little bit of water. Set aside.
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