Chettinad Coconut Chutney
Veg
Vegan
Freshly ground coconut chutney with green chilli, ginger, and a tempering of mustard seeds, urad dal, and curry leaves in sesame oil — the essential companion to dosai, idli, and paniyaram, where the sesame oil tempering (in place of the usual coconut or vegetable oil) gives it a distinct nuttier quality.
Cuisines
Chettinad
Kongunadu
Madras
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | fresh grated coconut |
| 2 tablespoons | roasted chana dal |
| 2 tablespoons | coriander seeds |
| 2 tablespoons | urad dal |
| 3-4 | dried red chilies |
| 1 teaspoon | cumin seeds |
| 1 small | tamarind piece |
| 1 teaspoon | salt |
| 1 cup | water |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 10-12 | curry leaves |
Instructions
- 1 In a pan, heat 1 tablespoon of oil over medium heat.
- 2 Add urad dal, coriander seeds, cumin seeds, and dried red chilies. Roast until the dals turn golden brown.
- 3 Remove from heat and let it cool slightly.
- 4 In a blender, combine the roasted mixture with grated coconut, roasted chana dal, tamarind, and salt.
- 5 Add water gradually and blend to a smooth paste.
- 6 Transfer the chutney to a serving bowl.
- 7 For tempering, heat a small pan with a little oil.
- 8 Add mustard seeds and let them splutter.
- 9 Add a pinch of asafoetida and curry leaves, then pour this tempering over the chutney.
- 10 Mix well and serve with idli, dosa, or rice.
Tips
Adjust the number of red chilies according to your spice preference.