Chutneys have always contributed an important role in Indian cuisine and coconut being the main ingredient; acts as a binding factor to the chutney. There are many variations in making coconut chutney, instead of making with peanuts, today I used Dalia and green chillies. This gives a starchy, nutty flavor to the chutney with a kick of spice from the green chillies and also helps in reducing cholesterol intake. You might think I am using coconut which is full of cholesterol, but to get rid of the oils, I buy the frozen shredded coconut and squeeze the milk/oil out of it once thawed, that way I can reduced some amount of oil/fat in it. This chutney goes very well with any kind of dosas, idlis, pesarttu, etc,.Source: My Mother
Cuisine: South Indian, Andhra
Prep & Cooking time: 10-15 mins
Serves: 4-5 people
1 cup of coconut, freshly grated or frozen thawed
¼ cup of dalia / putnala pappu/chutney dal/roasted gram dal
3-4 green chillies
½ tsp jeera (cumin seeds)
3-4 karvepaku leaves/curry leaves
½ cup – ¾ cup of water
Salt as per taste.
1 tsp mustard seeds
1 tsp urad dal/black gram dal/minappapu
2 dried red chillies
A pinch of hing/ asaefotida
1tsp of oil
- Grind together all the ingredients with out adding water first.
- Add ¼ cup water at a time and grind it to smooth paste.
- For tempering heat a tsp of oil, add mustard seeds let them splutter, add Urad dal, add red chillies and curry leaves and fry for a few seconds on low heat.
- Lastly add a pinch of hing/ asaefotida and pour the tempering on top of the chutney, mix and serve.