COCONUT CHUTNEY
COOK TIME. 10 mins
TOTAL TIME. 25 mins
COURSE. Side Dish
CUISINE. South Indian
SERVINGS. 8 people
Coconut Chutney
Coconut chutney is a very typical sauce (chutney) that is served with South Indian food , especially Idlis , Dosas and vadas. It has thik texture and a great taste that many dishes.
Coconut Chutney is popular side dish made by grated coconut and blending it with tempered spices & curry leaves. Coconut Chutney is abest combination with Idli, Dosa, Vada and lot more South Indian dishes in tiffin items. Coconut Chutney Recipe with step by step with me
Coconut Chutney is a side dish made for Idli, dosa, pongal, vada, oothapam and other South Indian dishes. I have given both home style & hotel style variations here in this post. It is called thengai chutney in Chennai Tamilnadu and nariyal ke chutney in Hindi both translate to coconut chutney in their corresponding languages.
INGREDIENTS
1 cup coconut peeled and cut in small pieces
2 tbsp rosted chana dal
1 tbs cup yogure curd, dahi
salt according to taste
2 green chilies,
1/2 inch ginger
1 tsp Curry Leaves
1 medium size onion
For seasoning
1 tsp oil
One pench asafetida hing
1/4 tsp black mustard seeds rai
2 red chilies broken pieces
8 curry leaves
INSTRUCTIONS
Peel coconut and remove black skeen, cut into small pieces for easy blending.
Coarsely grind rosted chana dal in a blender. Add onion yogurt, green chilies, curry leaves and salt and continue blending into the paste.
Add coconut to the paste, a few pieces at a time and keep blending. Add water, as required, to help with the grinding. (Adding the coconut in small amounts also helps this process).
Before removing from blender, taste chutney to adjust the salt and pepper. Blend very well. mixture put in a bowl.
TADKA:-
Seasoning
Heat oil in small tadka pan. When hit the oil, add black mustard seeds. When the mustard seeds crack, add asafetida, red chilies and curry leaves.
Pour the seasoning mixture over the chutney in the bowl
COCONUT CHUTNEY – HOTEL STYLE
Hotel Style Coconut Chutney is best side dish for idli,dosa,pongal,vada and other South indian dishes . I have een hotel chutneys with a nice white color and the taste is very different.
I share with you this recipe
INGREDIENTS
1 cup grated coconut
2 no green chilli
6 nos whole cashews
6 curry leaves
salt to taste
TO TEMPER:
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp split urad dal
1 no red chilli
few nos curry leaves
MAKE COCONUT CHUTNEY HOTEL STYLE
1.To a mixer jar : add coconut, cashews, green chilli and salt.
2.Add water as on required and grind to a smooth chutney.
3.Transfer the chutney to a chutney bowl.
TADKA
4.Take a tadka pan heat oil add mustard seeds let it crackle then add urad dak let it become golden light color then add red chilli and curry leaves.
Transfer the prepared tadka to chutney.
IMPORTENT TIPS
Coconut chutney can be store refrigerated up to 6 to 7 days.
Serving suggestion: serve Coconut Chutney with Idli, Rava Dosa, Dosa vadas.
Comments
Post a Comment