Green Coconut Chutney
Freshly grated coconut, aromatic herbs, and spices create a delicious coconut chutney. Ideal for dosas and idlis.
Ingredients
- 1 ½ cup grated coconut fresh or frozen (thawed)
- 1 cup cilantro leaves and tender stems
- 5 curry leaves
- 2-3 Thai green chillies
- 1 Tbsp. dry roasted chana (sub peanuts)
- ½ tsp salt
Tadka
- 2 Tbsp. neutral oil
- 1 Tbsp. mustard seeds
- 1 Tbsp. urad dal
- 3 dried red chillies
- 5 curry leaves
Instructions
- Prepare the Coconut Paste:In a blender, combine grated coconut, cilantro leaves, curry leaves, Thai green chillies, dry roasted chana (or peanuts), salt, and water. Blend until you get a smooth paste. If the mixture is too thick, you can add a little more water for desired consistency.
- Prepare the Tadka:Heat 2 Tbsp. neutral oil in a pan over medium heat. Add 1 Tbsp. mustard seeds and let them splutter. Add 1 Tbsp. urad dal and sauté until it turns golden brown. Now, add 3 dried red chillies and 5 curry leaves. Stir well and let the spices release their aroma. Be careful not to burn them.
- Combine Tadka with Coconut Paste:Pour the prepared tadka over the coconut paste. Mix well, ensuring the tadka is evenly distributed throughout the coconut mixture. Serve with dosa, idli, or any South Indian breakfast dish. Enjoy!