There are several chutney recipes from the south indian cuisine palette... but without any doubt, coconut chutney is the king of all chutneys. The popularity of south indian breakfast recipes is incomplete without this accompaniment. There are many adulterated version to coconut chutney which include adding peanut, roasted chana dal, onion ... but nothing could replace freshly grated coconut. I personally would recommend you to use fresh coconut if it is available for you.
Coconut chutney is indeed the most easy and quick side dish / accompaniment for most of my Sunday breakfast dishes....name it...idli, dosa, uttapam, rice dumpling, rice noodles, Upma, goli baje, buns etc etc.
Ingredients :
1/2 coconut grated
4-5 green chillies
2-3 garlic flakes
1/2 inch piece ginger
2 sprigs coriander leaves
1/4 tsp tamarind
salt to taste
For tempering :
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
1 small bedagi chilli broken to 3 pieces
1 sprig curry leaves
Method :
1. Take the grated coconut and other ingredients in a blender with little water and grind to a smooth paste. Adjust the quantitiy of water accordingly to make chutney thick or diluted.
2. Heat oil in a tempering pan. Add mustard seeds... when seeds crackel add urad dal, dry bedagi chilli and curry leaves and saute for 10 seconds.
3. Immediately pour the tempering over the coconut chutney and mix.
4. Enjoy with your favourite dishes.
Coconut chutney is indeed the most easy and quick side dish / accompaniment for most of my Sunday breakfast dishes....name it...idli, dosa, uttapam, rice dumpling, rice noodles, Upma, goli baje, buns etc etc.
1/2 coconut grated
4-5 green chillies
2-3 garlic flakes
1/2 inch piece ginger
2 sprigs coriander leaves
1/4 tsp tamarind
salt to taste
For tempering :
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
1 small bedagi chilli broken to 3 pieces
1 sprig curry leaves
Method :
1. Take the grated coconut and other ingredients in a blender with little water and grind to a smooth paste. Adjust the quantitiy of water accordingly to make chutney thick or diluted.
2. Heat oil in a tempering pan. Add mustard seeds... when seeds crackel add urad dal, dry bedagi chilli and curry leaves and saute for 10 seconds.
3. Immediately pour the tempering over the coconut chutney and mix.
4. Enjoy with your favourite dishes.
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