Thursday, 21 May 2015

Coconut Chutney for South Indian Breakfast

Coconut chutney is a popular accompaniment / dip served with South Indian Breakfast dishes like Idly / Dosa / Vada. It is spiced with green chillies and tempered with mustard seeds and curry leaves. Fried gram is added along with fresh coconut to give thick consistency to the chutney. However you can skip adding fried gram.


  • 1/2 Cup fresh coconut slices
  • 1 Tablespoon fried gram / Bhuna channa dal / Pottukadalai
  • 1 Green Chilli
  • a small fresh ginger piece ( about a green pea size)
  • Salt to taste

For the tempering

  • 1/2 Teaspoon vegetable oil
  • 1/2 Teaspoon mustard seeds
  • 1/2 Teaspoon urad dal
  • few curry leaves


1. Use fresh coconut for this chutney. You can either grate the fresh coconut or remove the brown hard core of the fresh coconut. We only need the white flesh of the coconut


2. In a food processor / small mixie jar, add coconut slices, fried gram, green chilli, ginger and pulse it couple of times

3. Then add 1 tablespoon of water and grind it until the coconut slices are mashed and there are no big chunks of coconut
4. Then add 2 more tablespoons of water and grind the chutney nicely until it is smooth paste
5. Transfer the chutney to the serving dish. Season with salt
6. In a small tadka pan / wok heat oil. When the oil is hot, add mustard seeds. When they splutter, add urad dal and fry until dal is light golden
7. Then add curry leaves and fry until curry leaves are crispy. Switch off the flame and immediately pour the tempering / tadka ( along with the oil ) over the prepared chutney and give it a nice stir
8. Serve with Idly / Dosa / Vada

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