Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, basic coconut chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger You can make so many variations to this basic coconut chutney like adding some mint, coriander leaves. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. This is simple and basic coconut chutney which is staple in South Indian cuisine.
Basic Coconut Chutney is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Basic Coconut Chutney is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have basic coconut chutney using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Basic Coconut Chutney:
- Take roasted Chana dal
- Make ready Coconut powder(freshly grated)
- Make ready Green Chilli (or as per your taste)
- Get Black Salt
- Make ready Salt(or as per taste)
- Prepare roasted Cumin powder
- Make ready Fennel powder
- Get Oil
- Get Mustard seeds
- Make ready Urad dal
- Take Red Chillies
- Make ready Sesame Seeds
- Make ready Curry leaves
- Take Lemon juice
- Get Asafoetida
Fresh grated coconut, roasted gram lentils or dalia, cumin seeds, garlic and fresh lemon juice are blend. Basic Coconut Chutney (Thengai chutney): A traditional South Indian chutney made with freshly shredded coconut. This white creamy chutney is served with every South Indian snack or tiffin in. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more!
Steps to make Basic Coconut Chutney:
- Take ½ cup freshly grated coconut in a small grinder jar. - Add green chilli, chana dal & salt. After grinding check the taste and add some more salt if required.
- Add some water(2-3 tablespoons), you can even make coconut chutney thick by adding less water. - Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add more tablespoons of water. Now remove the chutney in a bowl with a spoon.
- At low flame, heat the oil in a small pan or a tadka pan, add ½ teaspoon mustard seeds and let them begin to crackle. - Once the mustard seeds begin to crackle, add urad dal (split and husked black gram). Now add ½ teaspoon cumin seeds, stir often and fry keeping the flame to a low.
- When the urad dal start becoming golden, cumin seeds will also crackle and get browned. - Now add 1 red chilli, curry leaves and asafoetida (hing).Fry the tempering for a couple of seconds till the curry leaves become crisp and the red chilli changes color.
- Switch off the flame and immediately pour the entire tempering on the ground coconut chutney in the bowl. - Add lemon juice and mix.
- Serve with idly, dosa, uttapam or vada/pakoda.
- Note : You can even skip roasted chana dal if you don't have it and can use roasted Peanuts. Roasted chana dal is different from raw chana dal. Roasted chana dal directly edible dal.
My coconut chutney recipe is super simple. I have used just the basic ingredients. Coconut Chutney is a classic South Indian side dish for breakfast dishes. Traditionally, we make coconut chutney with fresh coconut and some other spices or vegetables. Coconut chutneys are a favorite in southern India.
So that’s going to wrap this up for this exceptional food basic coconut chutney recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
