A simple South-Indian style fresh coconut chutney recipe that pairs superbly well with any kind of dosa and idli!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
Grind to paste
2tablespoonsPottukadalairoasted gram
2green chillies
6 to 8curry leaves
Fresh coriander leaves
2mini shallots
1garlic clove
gingera small piece
tamarind pulpa tiny piece
½cupgrated coconut
Salt to taste
¼cup water
For Tadka
1tablespooncoconut oil
½teaspoonmustard seeds
½teaspoon urad dal
curry leaves
1dried red chillies
a pinch of hingoptional
INSTRUCTIONS
First, grind dry items so I add all the ingredients except water into the mini mixie jar and process it for 30 seconds or until the mixture sticks to the sides.
Next, I scrape down the sides and add 2 tablespoons of water. I process this stopping every 30 seconds to scrape the sides and add more water little by little until everything comes together as a thick creamy chutney. If you add a lot of water at the beginning itself, then it will take forever and may not grind the coconut to the desired consistency. Don't give up until the coconut breaks down making the chutney light in colour and texture.
Transfer to the serving bowl, pour little water to wipe clean the jar and mix it to the serving bowl.
Taste and adjust the salt and tamarind.
Make tadka with coconut oil, mustard seeds, urad dal, curry leaves and dried red chilli.
Pour the hot tadka over the chutney, mix and serve immediately.