This simple coconut chutney is a must to serve along many South Indian snacks like idly, dosa, vada etc. Coconut chutney is prepared with fresh coconut and green chillies. Some amount of roasted chana dal / chutney dal is also added for preparing the chutney as a thickening agent If it is prepared for serving along with South Indian breakfast like dosa, idly, medu vada or Uthappam. If it is prepared to serve along with pongal or steamed rice, roasted chana is not used.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 5 to 6 servings
- Coconut: ½ coconut cut into pieces or grated
- Roasted chana dal/ chutney dal: ½ cup
- Green chilli: 3 to 4 (according to taste)
- Salt: ½ teaspoon (according to taste)
- Juice of ½ lemon
- Coriander leaves: few leaves
- Curry leaves: few leaves
- Oil: 1 teaspoon for tempering
- Mustard seeds, cumin seeds and urad dal: 1 tablespoon for tempering
- Red chilli: ½ broken (optional)
- Peel black skin and Cut coconut into small pieces .
- Fry green chillies in a ½ teaspoon of oil for 1 or 2 minutes and keep aside.
- Add chopped fresh coconut and chutney dal and grind to a fine paste adding ½ cup- of water. Add water depending on the desired consistency.
- Add fried green chillies, few coriander leaves and grind for a minute.
- Add salt and lemon juice and mix. Adjust the seasoning.
- Transfer to a serving bowl.
- Heat 1 teaspoon of oil in a pan and add mustard seeds, cumin seeds and urad dal and broken dry red chilli. Let mustard crackle and switch off the flame. Add curry leaves.
- Pour oil over the chutney.
- Serve coconut chutney along with any south Indian breakfast snacks like uthappam, dosa, idly, medu vada etc.
- If roasted chana /chutney dal is not available you can dry roast chana dal/ split chickpea till golden brown on a slow flame. Cool completely and grind to a fine powder and use.
- Tamarind also can be used in place of lemon juice.