Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, basic coconut chutney. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Basic Coconut Chutney is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Basic Coconut Chutney is something which I have loved my whole life. They are nice and they look wonderful.
Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds, dried red chili, hing & curry leaves. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada.
To get started with this recipe, we must first prepare a few components. You can cook basic coconut chutney using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Basic Coconut Chutney:
- Make ready 1/4 cup roasted Chana dal
- Get 1/2 cup Coconut powder(freshly grated)
- Take 1 Green Chilli (or as per your taste)
- Take 1/4 teaspoon Black Salt
- Take 1/4 teaspoon Salt(or as per taste)
- Prepare 1/2 teaspoon roasted Cumin powder
- Prepare 1/2 teaspoon Fennel powder
- Get 2 teaspoon Oil
- Make ready 1/2 teaspoon Mustard seeds
- Take 1/2 teaspoon Urad dal
- Make ready 3-4 Red Chillies
- Get 1 teaspoon Sesame Seeds
- Make ready 8-10 Curry leaves
- Get 1 Lemon juice
- Take 1 pinch Asafoetida
Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more! My coconut chutney recipe is super simple. I have used just the basic ingredients. Basic Coconut Chutney (Thengai chutney): A traditional South Indian chutney made with freshly shredded coconut.
Steps to make Basic Coconut Chutney:
- Take ½ cup freshly grated coconut in a small grinder jar. - Add green chilli, chana dal & salt. After grinding check the taste and add some more salt if required.
- Add some water(2-3 tablespoons), you can even make coconut chutney thick by adding less water. - Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add more tablespoons of water. Now remove the chutney in a bowl with a spoon.
- At low flame, heat the oil in a small pan or a tadka pan, add ½ teaspoon mustard seeds and let them begin to crackle. - Once the mustard seeds begin to crackle, add urad dal (split and husked black gram). Now add ½ teaspoon cumin seeds, stir often and fry keeping the flame to a low.
- When the urad dal start becoming golden, cumin seeds will also crackle and get browned. - Now add 1 red chilli, curry leaves and asafoetida (hing).Fry the tempering for a couple of seconds till the curry leaves become crisp and the red chilli changes color.
- Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl. - Add lemon juice and mix.
- Serve with idly, dosa, uttapam or vada/pakoda.
- Note : You can even skip roasted chana dal if you don't have it and can use roasted Peanuts. Roasted chana dal is different from raw chana dal. Roasted chana dal directly edible dal.
This white creamy chutney is served with every South Indian snack or tiffin in. Coconut chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies and coriander. It is served with dosa, idli and vada. Coconut Chutney is a classic South Indian side dish for breakfast dishes.
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