Coconut Chutney / Thengai Chutney
Posted on Wed, Apr 15, 2009 | 0 Comments | 
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Cook Time : 10 Min | Servings : 2 Persons
A south Indian Style Coconut Chutney. Dosa, idilli, pongal and upma always have this as a combo. Simple and tasty chutney.
| Ingredients : | |
|---|---|
| Coconut | 4 tbsp |
| Green Chili | 3 |
| Curry Leaves | 2 Strand |
| Roasted Channa dhal | 3 tbsp |
| Oil | little |
| Mustard | little |
| Split Urad Dhal | 1 tsp |
| Channa Dhal | 1 tsp |
| water | 1/4 cup |
Directions:
-
Step 1
Grind Coconut, Roasted Channa dhal, Green Chili , Garlic, a strand of Curry Leaves,Coriander Leaves in a Mixi by adding hot water. Add salt at the end and blend it. Pour this ground paste to a bowl.
-
Step 2
In a small pan take oil, when the oil is hot add mustard, Split Urad Dhal, Channa Dhal. When the mustard splutters, add an another strand of Curry Leaves. Mix this into the ground mix. Add water if you need it little watery.
Tips :
- Ginger, Garlic and Coriander Leaves can be added to get extra taste. I do not add garlic, coriander leaves and ginger all at a time. One of these can be added at times to make variation in Chutney.
- If the coconut is frozen, Adding hot water while grind gives the fresh taste.
- Adding more curry leaves enhances the taste.
- Use fresh grated coconut for best taste like hotel.
- Dry red chili can also be substituted for Green chili..
(*) This goes good with upma, rava dosa, uthapam, ven pongal,plain dosa and idili.
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