Happy's Cook

Tuesday, January 13, 2015

Coconut Chutney | Thengai Chutney | Side dish for idli dosa

Most of you might be thinking, why do I post such a simple recipe? When I am new to cooking, I even don't know to make this chutney.  I got the recipe from my mom and tried it. So for beginners, I wanted to post this and also to maintain this recipe in my repository. Though the recipe is very simple, we can tweak it a little to get a different flavour. Please check the points to remember section for different flavours of coconut chutney. 
Coconut(grated) - 1/2 cup
Roasted gram dal(Pottukadalai) - 4 tsp
Green Chillies - 2 small
Water - as required
Salt - as required
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - few
1. Take the ingredients in a mixer jar, add little water and grind it to a smooth paste. Adjust the consistency of the chutney as per your preference by adding water. In a pan, add some oil and allow the mustard seeds to crackle. Then add the urad dhal and fry until it turns golden brown. Then add the curry leaves and allow it to crackle. Pour this into the ground chutney and mix well.
This chutney goes well with idli, sambar, dosa and pongal.
Points to remember:
  • If you want to get pure white chutney like in hotels, don't scrap the brown part of the coconut while grating. Also, reduce or skip the pottukadalai.
  • Instead of green chilli, you can use red chilli to get red coconut chutney.
  • You can add ginger or garlic while grinding the chutney to get different flavour.
  • You can add little tamarind and curry leaves while grinding.
  • You can also add onion and red chilli while tempering.
  • If you don't prefer getti chutney, add more water to get watery chutney. Adjust the salt accordingly.
Warm Regards,
Happy's Cook - Divya

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