Coconut Chutney Recipe. If you value South Indian cuisine then you need to love coconut chutney. Coconut chutney is really a typical South Indian side dish/condiment that you'll see over the length and breadth of Southern India (and also to extent the majority of the restaurants of North). This tasty chutney goes very well with Dosa / Dosai, Idly, Uttapam, Pongal etc. The majority of the restaurants serve coconut chutney with numerous South Indian dishes.
Although I initially hail from Gujarat I had been bought in Chennai, Tamil Nadu. So since childhood I'm keen on South Indian cuisine especially south indian poriyals. Every occasionally I prepare South Indian food in your own home. For vegetarians this cuisine is much like paradise.
Returning to Coconut Chutney (in the end we're for that, isn’t it :P), the recipe of coconut chutney is very much like other chutneys. With this recipe, I have tried personally fresh coconut. You are able to test out dry coconut but frankly that won’t taste just as much authentic as fresh one. Only fresh coconut can be used to organize authentic coconut chutney in South India.
Roasted bengal gram or daliya is generally utilized in coconut chutney.
Another key component within this coconut chutney recipe is roasted bengal gram or daliya. Nowadays the roasted split bengal gram dal is generally utilized in coconut chutney recipe and it is easily available in supermarkets. If however you don’t locate them, don’t panic. Just roast some split chickpea dal or bengal gram (chana dal) inside a pan till they're nicely light brown. Then soak the roasted bengal gram in water for approximately fifteen minutes to ensure they are softer. Then simply just utilize them for chutney.
Within the days of old, coconut chutney and many other chutneys were ground having a mortar and pestle, known as ammikal in Tamil. Nowadays, food processors have replaced the stone mortar and pestle in modern metropolitan areas. Some families residing in villages still use individuals old stone tools to grind the chutney by hands. The coconut chutney chose to make this strategy is thought to possess a superior taste towards the chutney created using a blender.
Let's start the fast and simple recipe of coconut chutney.
Step-by-step recipe of Coconut Chutney
1. Inside a mixture/blender take 1/2 cup fresh coconut, 1/4 cup roasted chana dal, 1 eco-friendly chili (remove seeds if you want milder taste), 1/2 cup water and a few salt.
3. Let's focus on tempering (tadka), inside a tadka pan (you should use normal small pan should you don’t have tadka pan) take 1 teaspoon of oil. Add urud dal (black gram), dry red chili, mustard seeds (rai) and when they flutter give a pinch of asafoetida (hing) and a few eco-friendly curry leaves. Now pour the tadka on coconut and roasted chana dal paste and blend everything well.
Your tasty south indian styled coconut dip is prepared. Appreciate it with dosas, idlis, etc.