In most South Indian households, the traditional coconut chutney rules the roost at breakfast. Made from fresh coconut, this chutney is an absolute delight with idlis or dosas.
Given how often I make this chutney, I was quite surprised to realize that I had not written about it. I had blogged two other coconut chutneys; one which used bhuna dal/gulla senaga pappu and another which is eaten with rice.
Time: 10 Minutes
- Grated fresh coconut – 2/3 Cup
- Green Chillies – 2
- Ginger – 1/2″ piece
- Mustard Seeds – 1 tsp
- Udad Dal – 1 tsp
- Red Chillies – 1 or 2
- Curry Leaves – A Few
- Oil – 1 tsp
- Salt to Taste
- Grind the coconut, ginger, and green chillies to a smooth paste with a little water.
- Take the pachadi out in a bowl.
- Add salt and mix well.
- In a ladle, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and fry till it turns light brown.
- Add the split red chillies and fry for 5-7 seconds.
- Add the curry leaves and fry for 2-3 seconds.
- Add this fried tadka/poppu to the pachadi.
- Mix well.
- Serve as an accompaniment to idli, sada dosa, vada, or upma.
- I normally chop the coconut into pieces and it works just as well as grating the coconut. You just have to grind for a bit longer.
- I add about 2 tbsp of cold dahi to the final chutney. It makes it yummmm.
- You can store this chutney for about 2-3 days in the fridge. Just leave it out for about 30 mins before eating and stir in some water just before serving.