Coorgi Coconut Chutney
Veg
Vegan
Freshly ground coconut chutney — fresh coconut grated and ground with green chilli, ginger, and a small piece of tamarind into a coarse, vibrant white paste, tempered with coconut oil, mustard seeds, and curry leaves. The companion to every Coorgi breakfast — kadumbuttu, kadu mande, puttu, and akki rotti all pair with this chutney.
Cuisines
Coorgi
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 10 min
Cook: 5 min
Total: 15 min
2-3 servings
Ingredients
|
1 cup | Coconut , fresh grated |
|
2 tablespoons | Chana dal , roasted |
|
2 small | Green Chili , slit |
|
1 inch | Ginger , finely chopped |
|
1 teaspoon | Tamarind paste |
|
1 teaspoon | Salt |
|
1 cup | Water |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Urad dal |
|
1 pinch | Asafoetida |
|
1 sprig | Curry Leaf |
|
2 teaspoons | Coconut oil |
Instructions
- 1 In a blender, combine grated coconut, roasted gram dal, green chilies, ginger, tamarind paste, and salt.
- 2 Add water gradually and blend to a smooth paste.
- 3 Transfer the chutney to a serving bowl.
- 4 In a small pan, heat coconut oil over medium heat.
- 5 Add mustard seeds and let them splutter.
- 6 Add urad dal and fry until golden brown.
- 7 Add asafoetida and curry leaves, and sauté for a few seconds.
- 8 Pour the tempering over the chutney and mix well.
- 9 Serve the chutney with dosas, idlis, or rice.
Tips
Adjust the number of green chilies to your spice preference.