Coconut Chutney

No South Indian breakfast is complete without Coconut Chutney as an accompaniment for staple dishes like Dosa, Idli or Pongal. Typically made with ground freshly grated coconut, green chillies and garlic and seasoned with salt, the tempering of mustard seeds, urad dal, curry leaves and a pinch of asafoetida adds to the taste of this dish and is made almost daily in most South Indian house-holds. This recipe is one that is typical to the South Indian state of Tamil Nadu. Just dip the dosa or idli in this chutney and be assured, you will be transported to culinary heaven!! The best part of this dish is that it is such a versatile dish that every home will have a different variation of this simple chutney.

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Ingredients

• For Coconut Chutney

• Freshly Grated Coconut 100gms

• Roasted Chana Dal 25 gms

• Green Chillies 2 nos or as per spice preference

• Garlic Cloves 2 nos

• Water 125-150ml (depending on your preference for consistency of the chutney)

• Salt to taste

• For Tempering

• Coconut Oil 1 tbsp

• Mustard seeds 1tsp

• Washed Urad dal (skinless, split) 1tsp

• Curry Leaves few

• Asafoetida (Hing) powder a pinch

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Directions

• For Coconut Chutney
• Grind the ingredients together in a mixer grinder to a coarse paste and set aside.
• For Tempering
• Heat the oil in a pan, add mustard seeds and let it crackle.
• Add urad dal and sauté for a minute or until it becomes golden brown.
• Add the curry leaves and asafoetida powder.
• Pour this mixture directly into the coconut chutney and serve it with crispy dosas, soft and fluffy idlis, pongal, vada etc.

Chef’s Twist :-

Add ginger instead of garlic and either deseeded tamarind pulp or raw mangoes for a tangy variation of this chutney.