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.


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