Tuesday, April 17, 2012


Coconut chutney is typically a South Indian chutney – that is a great accompaniment to all the South Indian breakfast items – be it idlis, dosas, pongal, vada, upma, ‘upma kozhakkattai, sevai etc. Gone are the days when we’d make pure coconut chutney – the fear of cholesterol and the price of coconut are the deterrents – we ‘adulterate’ it (but for a better cause!) by adding ‘pottukadalai’ (‘futana dal’ / ‘chutney dal’).

Grated coconut – 6-7 tbsp
Chutney dal – 3 tsbp
Green chilli – 2-3
Salt to taste
Fresh coriander – 1 tbsp (optional)
Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – ½ tsp
Whole red chilli – 1 piece
Curry leaves – 8

Powder the ‘pottukadalai’ in a mixer. To this, add grated coconut, green chilli and salt (and the optional coriander leaves / curry leaves) and 1-2 tbsps of water and grind to a fine chutney.
Pour out into a bowl.
Heat a tsp of oil in a small pan and add mustard seeds, urad dal and red chilli and finally curry leaves and transfer to the chutney.

You can grind curry leaves / chopped coriander leaves along with the coconut - it makes it healthier and also gives it a lovely light green color.

If you like the chutney to be sour, add whisked curd to it and mix well. Some add a little bit of tamarind while grinding. If it is mango season, you can grind a piece of raw mango and coriander leaves along with the coconut.

© Copyright 2011. Brinda Balasubramonian.

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