COCONUT CHUTNEY //THENGAAI CHUTNEY RECIPE

Coconut chutney is one of the very common chutney recipe in south india. Everyone have their own way of making this chutney. Some may add channa dhal, some may add onion. Taste of those chutneys will definitely vary. But in common , we add pottu kadalai(udacha kadalai) along with coconut and green chillies.

Some may use red chilies too. Here I have given the coconut chutney recipe which we used to follow in our house. The name itself says the main ingredient for this coconut chutney is coconut. For spiciness we add green chillies and to get the thickness, we add pottukadalai.

This chutney is perfect to serve with idly/dosa /pongal /upma.

OK, now let’s move on to this recipe.

COCONUT CHUTNEY

SOAKING TIME: - | PREPARATION TIME: 5 MIN | COOKING TIME: 1 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE: SOUTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                                    ½ cup grated coconut

                                    2 green chillies

                                    2 tablespoon pottu kadalai

                                    A small gooseberry size tamarind

                                    Water as required

                                    Salt to taste

                        To temper

                                    1 teaspoon oil

                                    ½ teaspoon mustard seeds

                                    ½ teaspoon urad dhal

                                    Few curry leaves

                                   

PREPARATION:

Grate/ chop the coconut and keep it ready.

METHOD:

In a mixer jar take the coconut, green chillies, pottukadalai, salt and tamarind.

Grind them into smooth paste by adding required water.

In a pan add oil and then add the mustard seeds and let them splutter.

Then add the urad dhal and let them fry.

Then add the curry leaves and sauté for few seconds.

Add the prepared tempering to the prepared chutney and mix well.

Serve with hot idly/dosa/pongal/upma.

NOTES:

Adjust the spiciness by add or reduce the number of green chillies.

You can add roasted red chillies too instead of green chillies, but the chutney colour will not be white.

STEP BY STEP PHOTOS:

In a mixer jar take the coconut, green chillies, pottukadalai, salt and tamarind.

Grind them into smooth paste by adding required water.

In a pan add oil and then add the mustard seeds and let them splutter.

Then add the urad dhal and let them fry.

Then add the curry leaves and sauté for few seconds.

Add the prepared tempering to the prepared chutney and mix well.

Serve with hot idly/dosa/pongal/upma.

Do try this recipe and please don’t forget to give your feedback in comments.

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