Coconut chutney is a great accomplishment with idli, dosa, uttappam etc. especially south Indian breakfast recipes. It also does well with snacks like Masala Vada, Mirchi Vada etc. We all know nariyal is a good source of energy and many people like to eat it raw if it is tender.
Coconut (fresh grated) – 1 cup
Mustard seeds – ½ tsp.
Soft chana dal – 2 tsp.
Green chillies – 2
Curry leaves – 1 tsp.
Ginger – ½ inch piece
Black gram split – ½ tsp.
Bengal gram – ½ tsp.
Yogurt (curd) – 2 tsp.
Vegetable oil – 1 tsp.
Salt to taste
Preparation of Coconut Chutney:
- Mix fresh grated coconut powder, green chillies, soft chana dal, ginger, yogurt and salt.
- Grind the above mixture to medium consistency and keep aside.
- Heat oil in a separate pan and add mustard seeds, Bengal gram (chana dal), curry leaves and black gram (urad dal)
- Fry the above mixture until the seeds splatter and change its color to light brown. Remove from heat
- Pour the fried ingredients over the chutney and mix well.
- Coconut chutney is best served with idli, dosa, vada etc.
Tip: If you feel the salt is more then you can directly add some water to reduce saltiness.