South Indian Typical Coconut Chutney - Type 1

 

Coconut Chutney known as Thengai Chutney is an excellent accompanion to Idli, Dosa, Pongal, Vadai and Adai. There are so many variations to the South Indian Coconut Chutney and today I give you the common version of it... 

CLICK HERE TO SEE THE RECIPES OF 15 CHUTNEY VARIETIES 

 Ingredients for making Coconut Chutney

(Serves 4 people)

 

 

 

 

 

 

 

 

 

 

 

Grated Coconut(Fresh)  4 or 5 tb spoons

Roasted Gram (Pottu kadalai) 1 tb spoon

Green chillies 3 or 4

Salt to taste

Mustard seeds and Urad dhal for seasoning

Oil 1 tea spoon

Coconut Chutney Preparation:

Fresh coconut gives the real taste than the frozen coconut for Chutney. Mix coconut, roasted gram, green chillies and salt and grind in a mixie with little water. It should not be too watery and too smoothy..

Saute it with mustard seeds and urad dhal with a tea spoon of oil.

In some restaurants, they add 3 to 4 garlic heads in this while grinding to give spicy flavour. Those who like its flavour can add garlic too.

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Bhojana Recipes 8/06/2015