Coconut chutney (South Indian) - goes with Idli & Dosa

 South Indian Coconut Chutney




  • 1 packet frozen, fresh coconut (I get the Deep Premium brand from the Indian grocery)
  • 10-12 fresh curry leaves (Fresh is critical.  Dried is ok, not great)
  • 2 tsp plain yogurt (The tangier the better)
  • 6-7 green chillies - adjust to your taste
  • 2 tsp mustard seeds
  • 2 dried red chillies
  • 1 grinder - use something that is used to make smoothies
  • Salt to taste
  • 4-6 Tbsp water - to help with grinding
  • 2 tsp coconut oil
  • 1 Tadka ladle - if you don't have one, just use a small pan (https://www.amazon.com/gp/product/B079ZXFVKV/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1)

Defrost coconut and put into grinder.  Add green chillies and half the curry leaves to the coconut in the grinder.  Add salt.   Grind for 2-3 minutes or until green chillies + leaves + coconut are well blended into a thick paste (chutney).  You might need to add some water (about 4 tbsp).

Pour coconut chutney into a bowl.

Heat tadka ladle on medium heat with coconut oil.  Once heated, add dried red chillies, mustard seeds and remaining curry leaves.  Wait for mustard seeds to pop - cover while they pop unless you like to clean.   This takes about 1 min or so.

Remove from heat and pour "tadka" into coconut chutney.  Stir well.

Serve with hot Idli or Dosa.


Comments

Post a Comment

Popular posts from this blog

Rupa's Easy + Delicious + Healthy Multi-Daal - in the Instant Pot (or any other pressure cooker)

Image
  This is my go-to daal which has almost no oil (ghee is optional).  It's a very forgiving recipe so you can't go wrong.  And it tastes great.  You need a pressure cooker for this daal.  I use the Instant Pot. Note that the daal is quite thick.  You might need to water it down after it's cooked.  Just adjust the salt if needed. Also note, in this recipe ADD THE SALT AFTER COOKING. The greater the number of daals, the better.  If you are using Horsegram (I forgot the Hindi name), it requires extra time to cook.  So increase the time by about 10 min. Equal portions of all daals.  I do about 1/4 cup of each or 1/2 cup of each depending on the size of the IP container.    Daals I use Masoor (broken red lentils) Whole Masoor (dark brown whole red lentils) Chana daal - broken Whole Urad Broken Urad Toor Daal Whole Moong Broken Moong Horsegram (Kulthi daal) - if you add this, increase cooking time by 10 min Masala Turmeric - 1 tsp Cor...
Read more

Tapioca (Sabu) payesh

Image
  Soaking the sabu < I don't have photos yet but will post soon> 1/2 cup tapioca pearls/ sabu  (I get them from the Indian store (medium-sized) but you can use whatever you like) 3/4 cup sugar (I use light brown sugar) 2 green cardamom pods powdered (fresh is best) 1/2 cup nuts (cashews, pistachios) - Indian "Charoli" is great as well. 1/4 cup raisin 2 cups whole milk or evaporated milk Note: The initial payesh will be quite liquidy but as it cools, the sabu will expand.  Adjust to your liking. Rinse sabu in water a couple of times.  Put it in a bowl and cover the sabu with just enough water to barely cover the sabu.  Cover the bowl and let it sit for 2-3 hours.  This allows the sabu to soak and expand so that it's easier/faster to cook.  After 3 hours, you might notice a significant increase in size and almost all the water will be incorporated into the sabu. Heat the milk to a rolling boil over med/med-high heat in a non stick saucepan (if yo...
Read more

Radish raita (white radish, not daikon)

Image
 Radish Raita (Mooli raita) 1 white radish root approximately 7" long and 1" diameter (not daikon) 2 green chillies chopped 1/2 cup finely chopped cilantro 2 cups plain yogurt whipped (add about 1/2 cup of water to liquify) 1 tsp mustard seeds 1 tsp turmeric 1 tsp red chilli powder (kashmiri preferred) 1 tsp cumin powder 1 tsp oil Salt to taste 1 tsp ground black pepper (optional) Grate radish /mooli - medium or fine grate.  Squeeze as much water out as possible. In a saucepan, heat oil on medium heat for 1 min.  Add mustard seeds and wait for them to pop - about 1-2 min.  Add turmeric, red chilli powder.  Stir for 15 sec - should look like it's cooked in the oil.   Add grated mooli /radish.  Stir well and cook for 2 min. Remove from heat. Mix yogurt, mooli, cumin, green chillies, cilantro, salt in a bowl and serve with aloo paratha/roti/phulka/naan.
Read more