Looking for traditional coconut chutney, which tastes just like hotel coconut chutney? Then your search ends here. This flavorful, mildly hot and spicy coconut chutney accompanies with almost all south Indian breakfast recipes like idli, dosa, pongal, medu vada, upma, etc. Its pure white in colour & tastes heavenly delicious. It can be prepared in minutes if you've grated coconut. Check out this simple recipe that even beginners can try & enjoy!
Calorie Count - 70 calories
Preparation Time - 10 Minutes
Cooking Time - 1 Minutes
Yield - 3 to 4 servings
Grated coconut - 1 cup
Roasted gram / fried gram / pottukadalai - 1/4 cup
Green chilli - 1 or 2
Grated ginger - 1 tsp
Oil - 1 tsp
Mustard - 1/4 tsp
Hing / asafoetida pwd - a pinch
Cumin - 1/2 tsp
Split urad dal - 1/2 tsp
Salt to taste
Grate coconut and keep it ready.
In a blender add, roasted gram, grated coconut, grated ginger, green chilli, salt and grind to coarse mixture.
Add 1/4 cup of water and grind to smooth chutney.
Transfer to serving bowl.
In a small pan, heat 1 tsp of oil.
Add mustard, cumin, split urad dal, hing and curry leaves.
Allow to splutter.
Turn off flame.
Add to chutney and mix.
Healthy & traditional thengai chutney is ready.
It pairs up excellent with idli, dosa, medu vada, pongal, kichadi, etc.