Tuesday, August 16, 2016

Red Coconut Chutney Recipe | Varamulagai thengai chutney | Roadside hotel style watery spicy Coconut Chutney

I am having more than 50 recipes in drafts which are already a year old. So planning to post the oldest recipes one after the other, hence you are seeing many chutney recipes in a row. Among all the chutneys posted in this space, this coconut chutney is my personal favourite. Back in my native, people make this chutney almost every day. I have tasted this chutney from a small hotel in my native. They serve it along with the spongy dosa. The watery chutney tastes awesome when we have it by pouring generously on top of the spongy dosa. While tempering the chutney, finely chopped shallots (small onions) are used and I would say that as the star ingredient for this tasty chutney. Mom makes it more often and I am following it now. It goes well with spongy dosa, Idly and Appam. Even Happy is generously pouring this chutney and relishing its taste following Jany and me. Check out my other Coconut Chutney too and for more chutney recipes proceed to recipe index. Let us go for the preparation of this simple and easy to make chutney:
Ingredients:
To Grind: 
Grated Coconut - 1/2 Cup 
Fried gram(pottukadalai) - 2 tbsp 
Dry Red Chilli - 2 or 3 
Ginger - 1/2 inch piece(optional) 
Salt - as required 
To Temper: 
Coconut Oil - 2 tsp 
Mustard seeds - 1 tsp 
Curry leaves - 1 Sprig 
Shallots - 2 to 3(chopped finely)
Method:
1. Grind all the items mentioned under 'To Grind' to a smooth paste by adding required water.
2. Transfer it to a bowl and add required water to the chutney for getting the watery consistency. Approximately one cup of water. Adjust the salt after adding water.
3. In a tadka pan, temper with the items under 'To temper'. Fry the shallots until it turns golden brown. Pour it on top of the chutney and mix it all together.
Serve the yummy and delicious chutney with spongy dosa, Idli or Appam.
Points to remember:
  • Adjust the red chilli as per your spice tolerance. I used two chillies which were right for our taste buds.
  • While tempering, allow the shallots to fry on low flame and fry it until it is golden brown.
  • This is similar to the Kerala style of chutney if you skip fried gram(pottukadalai)
Warm Regards,
Happy's Cook - Divya

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