Coconut Chutney Recipe - Thengai Chutney Recipe

Coconut Chutney is a very simple and basic recipe which can be best paired with most south Indian breakfast like Idly, Dosa, Pongal etc. I want to share this simple recipe to guide beginners in cooking with proper measurement for coconut chutney recipe.

Ingredients for Coconut Chutney: Coconut – ½ cup grated Roasted Gram Dal (Potukadalai) – 1 tbsp Green Chilli – 1 Ginger – ½ inch Curry Leaves – 3 Salt to taste To Temper: Mustard Seeds – 1 tsp Split Urad dal – 1 tsp Channa dal / Kadala paruppu – 1 tsp (optional) Curry Leaves - few

Method:

• Grate the coconut,add roasted gram dal, green chilli, ginger, curry leaves, salt and little water in a blender and grind it to the required consistency. I sometimes grind it to smooth paste and sometimes with texture. Grind according to your preference.
• Add water to the grinded chutney according to your preference of thin or thick chutney.
• Heat oil, add mustard seeds and allow it to crackle. Add split urad dal,channa dal allow it to slightly brown and curry leaves then add it to the grinded chutney.
  

Serve as a side dish for Pongal, Idli, Dosa, Kichadi, Rava Upma etc.

Note:

• Use freshly grated coconut for better taste but frozen coconut can also be used.
• You can adjust roasted gram dal, curry leaves and ginger according to your preference.
• You can also add 1/2 tsp tamarind and grind it with rest of the ingredient for tangy taste. It will also helps to keep the chutney fresh.