The humble coconut chutney is a regular fixed accompaniment to a typical South Indian breakfast be it idli, vadas or dosas there are innumerable variations to the simple ready in a jiffy coconut chutney; here are a few versions:
Lets start with the …..
Basic Coconut Chutney
Coconut(grated) – heaped 1/2 cup
Roasted gram dal(Potukadalai) – 2 tsp
Green Chillies – 1 small
Water – as required
Salt – 1/8 tsp(adjust)
Oil – 1 tsp
Mustard seeds – 1/4 tsp
Split urad dal – 1/4 tsp
Curry leaves – around 8 to 10
Take grated coconut(dont scrap the brown part) along with roasted gram dal, green chillies with required water and grind it to a smooth paste. Add water later so that you can adjust. Make it loose or thick as per your preference.
Heat oil and add the items under ‘to temper’ and allow them to crackle. Transfer it the chutney, add required salt and mix well.
Coconut coriander chutney
¼ cup chopped or ½ cup fresh coconut
¼ cup fresh coriander leaves
2 tbsp. chana dal or fried gram
½ tsp. grated ginger or a small piece
1 to 2 green chilies
salt as needed
lemon juice or tamarind as needed
½ tsp. cumin
Tempering/ Seasoning (optional)
1 tsp. oil
1 broken red chili
1 sprig curry leaves
¼ tsp mustard
¼ tsp cumin
pinch of hing
Skip this step if using lemon juice. If using tamarind, soak it in little warm water to soften.
If using fried gram skip dry roasting channa dal. Else you will have to dry roast the chana dal till it begins to emit a aroma. Switch off the stove. Add cumin to the pan. Cool completely.
Add all the ingredients to a blender and blend till smooth. Add tamarind water or plain water as needed.
Heat a pan with oil Add cumin and mustard when they crackle add red chili and curry leaves. When the curry leaves turn crisp, add hing and pour this over the chatni.
Serve with dosa, idli or pongal
Tomato Coconut chutney
Oil – 3/4 – 1 tsp
Dried red chilies – 2, broken
Urad dal – 1/2 tsp
Tomato – 2 small, chopped
Grated coconut – 1/2 cup
Salt – To taste
Tamarind – 1/4 – 1/2 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1(optional)
Curry leaves – A few
1. Heat oil in a pan. Add urad dal and broken dried red chilies. Saute for a minute until urad dal turns golden and dried red chilies turn crisp. Transfer to a small bowl.
2. In the remaining oil, saute chopped tomatoes until mushy. Add grated coconut and salt, to taste. Cook for a minute. Switch off.
3. Grind dried red chilies and urad dal in the small jar of a mixie. Next add tomato-coconut mixture, tamarind and grind until you get the consistency of chutney.
4. Heat 1 tsp oil in a pan. Splutter mustard seeds and fry dried red chilly and curry leaves. Pour over the chutney. Enjoy with idli/dosa.