August 11, 2015

Traditional Coconut Chutney (Type - 2)

I learnt this version of Coconut Chutney from my grandma who used to make it for traditional tiffin items. It works out really well to have with Dosa, Idli and Uppuma varieties. The flavour of roasted dals,  red chilli and green chilli blends with the coconut and gives a fantastic taste....


Pre time: 05 mins

Cooking time: 05 mins

Serves: 5


Ingredients for making Traditional Coconut Chutney:

 

Coconut - 1 cup

Bengal gram (Chana dhal) -  3 tb spoons

Red chilli and green chilli 2 each

Hing 1/2 tea spoon

Tamarind a small pebble size

Salt to taste



 

How to make Traditional Coconut Chutney?













Heat a pan with a table spoon of oil and fry the chana dhal and chillies till the chana dhal becomes brown in colour. Transfer it to a vessel and add 3 cups of water. 















Let them get soaked for 30 minutes. Then drain the water. Add all other ingredients to it and grind in a mixie to coarse texture with little water. Saute it with mustard seeds and curry leaves. Now the Chutney is ready.


Also see South Indian Typical Coconut Chutney - Type 1



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5 Comments
Comments
  1. We make it when we run out of pottu kadalai. Thanks for sharing!

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  2. Why it has to be soaked?

    And can you tell me how to print out your recipe?

    ReplyDelete
  3. Why add 3 cups of water to soak n then drain out ? Why not just half a cup to soak 3tbs daal?

    ReplyDelete
  4. The soaking allows the dal and chilli to soften and the dal to absorb the heat from the chilli. It makes the gridding easier too. Anant

    ReplyDelete
  5. The soaking allows the dal and chilli to soften and the dal to absorb the heat from the chilli. It makes the gridding easier too. Anant

    ReplyDelete