For the last month mega blogging marathon (BM) we cooked a lot and many of us did not get to post all the recipes we cooked for the BM. For this month’s regular marathons, we decided to have ‘unused posts from Indian states’ as one of the themes to publish the recipes we never got to post last month. For this week that is my theme. Starting today, for the next 3 days I will be posting recipes that I cooked for last month’s BM but did not post.
When I made Kanchipuram idlies for Tamil Nadu, I also made some coconut chutney to go with it. That coconut chutney is my first post this marathon. This chutney can be made with fresh coconut or dry coconut. However, the quantity of coconut varies depending on the coconut used. I would like to say I used fresh coconut but that might be incorrect. I bought a whole coconut in March to make aviyal for Kerala but ended up cooking something else. I never got to use the coconut and last month when I made the idli, I thought of using up the coconut. When I broke open the coconut, the water in it had all dried up and coconut was not very fresh but it wasn’t very dry either. It was more towards fresher side so I used the quantities that were mentioned for fresh coconut.
This is very quick chutney that can be put together in matter of minutes. If the coconut is already grated, all that needs to be done is grind together the coconut with fried gram and green chilies, and lastly pour over the tempering over the ground chutney.
Coconut Chutney recipe
Source: Dakshin – Vegetarian Cuisine from South India by Chandra Padmanabhan
Coconut Chutney
Equipment
- Grinder/blender
- Frying Pan
Ingredients
Chutney
- 6 tbsp Fresh Coconut grated or 8 tbsp. Flaked Coconut
- 4 tbsp Fried Gram Dal / Roasted Chana Dal / Putnalu / Daliya
- 6 – 8 Green Chilies adjust to taste
- 1 small Bunch of Coriander Leaves / Cilantro / Fresh Kotmir
- ½ inch Ginger or approximately 1 tsp. chopped Ginger
- 1 tbsp Homemade Tamarind Paste or Pulp of a small marble sized Tamarind
- ¾ tsp Salt adjust to taste
Tempering
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Black Gram Dal ~ Urad Dal
- 1 Red Chili broken into half
- ⅛ – ½ tsp Asafoetida Powder
- 2 – 4 Curry Leaves
Instructions
- Grind together coconut, fried gram dal, green chilies, ginger, coriander leaves, tamarind, salt and grind to a paste. Add water as requited to make a paste.
Tempering
- Heat oil in a pan for tempering. Once the oil is hot, add mustard, cumin, black gram dal, red chilies asafetida and curry leaves. When the seeds splutter and red chili is lightly roasted, remove form fire.
- Cool the tempering lightly and add it to the chutney.
- Serve chutney with dosa, idli and vada.
Notes
- You can use dry, fresh or frozen coconut.
This day in 2011 – Shahi Gobhi
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prachi agarwal says
perfect……………………….
Srivalli says
I love coconut chutney and your bowl looks yum!…
Sarita says
Looks super delicious usha!
harini says
Lovely and homely chutney.
Priya says
Love this chutney with some crispy dosas, ur pictures are just breathtaking Usha;
Varada says
Quick, simple and delicious, Love the pictures.
Sandhya Ramakrishnan says
I love the many versions of coconut chutney and this one looks so good!
Arthy Shama says
That should be an spicy, tangy and delecious chutney for idly, love them totally 😛
Pavani says
Love the green tint to the chutney. All purpose chutney for just about anything — yumm!!
Ammaji Kitchen{Sree} (@sreevallie) says
Simple & tasty chutney.
Chef Mireille says
so creamy and nice color
vijayalakshmi says
All time favorite at any time…
Suma Gandlur says
Now this is an indispensable side dish for breakfast items in south indian kitchens. I too prepare it in almost similar way
sushma says
One of my favorite chutney for idly and dosa. Looks perfect Usha.
themadscientistskitchen says
Deliicous. The pics are beautiful Usha. Had you let the coconut stay for some more days you would have got a delicious growth in it its called “komb” in Konkani and relished heer in Goa. 😉
MySpicyKitchen says
That is nice to know Archana. Next time I let the coconut stay for more days, will relish it. 🙂