Coconut is a vital ingredient of almost all the Kerala dishes. Right from vegetables to the desserts, coconut is used in almost all the dishes. However, one of the most regularly made and popularly made coconut dish of Kerala is the coconut sauce or ‘thenga chutney’. Though this is a primary food item, it is used along with almost all the primary food items like Dosa, Upama, Uthpam, Rice and Idli. It is scrumptious to taste and can be made very easily. So, whenever you make Dosa, Upama, Uthpam, Idli or any other dish, also make this luscious coconut chutney along with it. Read on further for the recipe.
Coconut is a vital ingredient of almost all the Kerala dishes. Right from vegetables to the desserts, coconut is used in almost all the dishes. Though this is a primary food item, it is used along with almost all the primary food items like Dosa, Upama, Uthpam, Rice and Idli. It is scrumptious to taste and can be made very easily. So, whenever you make Dosa, Upama, Uthpam, Idli or any other dish, also make this luscious coconut chutney along with it. Read on further for the recipe.
Ingredients of Coconut Chutney
1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tsp roasted chana dal (Bengal Gram)
salt to taste
For the tempering
1/2 teaspoon mustard seeds
1 tsp udad dal
1/2 tsp asafetida powder
1 red chilli, broken into pieces
4 to 5 curry leaves
2 teaspoon oil
Method of Coconut Chutney
1. Grind the coconut, roasted chana dal, green chillies, salt and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
2. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add udad dal, red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
3. Refrigerate and use as required.