Whether you recently discovered South Indian cooking or always been an Idli / Dosa / vada person, you would know what the Coconut chutney means to South Indian cooking. What cheese is to Pizza is what Coconut chutney is to Idli or Dosa and vada.
How much ever Chutney my Mom would make, it was never quiet sufficient for my appetite and my Mom would always push me to eat more Sambar with my Idli. I still remember a bunch of Gujarati friends of mine in the neighborhood who would always pop up just in time for Sunday breakfast and my Mom would treat them with Idli, Coconut Chutney and Sambar. Those were good days! So, now you know how much i love the Coconut Chutney. I think i have gravitated slightly more towards Sambar as i’ve grown up, i have formed my own theory of “Grown-ups for Sambar and Chutney for Kids” may be the theory is plain stupid. Send me your comments and we will see if it makes any sense…. lol. Over to the Coconut and Chana Dal Chutney recipe now:
This is a very common South Indian chutney perfect with idli or dosa in which coconut and chana dal are ground together with chilies and ginger. The Chana dal lends creaminess to the coconut chutney so if you like your coconut chutney to be a bit thick then you should definitely try this recipe. The traditional Kerala recipe is made with coconut only but i equally love this version.
Coconut Chana Dal Chutney Recipe
Course: Chutney, CondimentCuisine: IndianDifficulty: Easy6
servings10
minutes10
minutes25
minutesAn easy and quick chutney recipe with coconut and chana dal (split lentil) flavored with mustard and chilies.
Ingredients
1 and 1/4 cup of grated coconut
2 Tbsp of toasted chana daliya (Roasted split chana dal)
2 green chilies, chopped
3/4 inch of chopped ginger
1/2 tsp of mustard seeds
2 dry red chillies
1 sprig of curry leaves
1 Tbsp of chopped onion
2 tsp of oil
Salt to taste
Directions
- Put coconut, chana daliya, green chilies, ginger in the food processor or blender and grind it to smooth consistency by adding enough water.(Water should be added according to the consistency of chutney you want).
- Now in a heated pan add oil and when it gets hot, splutter mustard, then add red chilies, curry leaves and onion. Fry it till the onion gets brown.
- Add in the ground coconut mixture to the fried seasoning and mix. Cook till coconut chana dal chutney gets warm through.
- Serve coconut chana dal chutney with idli or dosa or vada.
Notes
- If using frozen coconut, thaw it first and let it come to a room temperature and then grind it.
