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Kobbari Pachadi, coconut pachadi, blogging marathon, cooking from cookbook
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Coconut Chutney

A quick coconut chutney with fried gram, chilies and kotmir. A delicious chutney for idli and dosa.
Course Condiment, Side Dish
Cuisine South Indian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories
Author Usha Rao

Equipment

  • Grinder/blender
  • Frying Pan

Ingredients

Chutney

  • 6 tablespoon Fresh Coconut grated or 8 tbsp. Flaked Coconut
  • 4 tablespoon 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 tablespoon Homemade Tamarind Paste or Pulp of a small marble sized Tamarind
  • ¾ teaspoon Salt adjust to taste

Tempering

  • 2 teaspoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Gram Dal ~ Urad Dal
  • 1 Red Chili broken into half
  • ⅛ – ½ teaspoon 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.