Coconut Chutney | How to make chutney for Idli / dosa
I make coconut chutney almost twice a week, not only to accompany our typical south Indian breakfast foods but also for evening snacks like Pakora / Pakoda, Vada, sandwiches etc. This is also known as Nariyal ki chatni. This is an easy chutney recipe made only with basic ingredients like coconut, coriander (Cilantro / Parsley), roasted Chana dal, curd, tamarind pulp or lemon juice and some Indian spices such as mustard seeds, dried red chili, salt, asafetida (hing) which are easily available in every kitchen. What contributes majorly to the earthy taste of this hotel style coconut chutney is roasted Bengal gram or Chana dal. When the crunch dal comes to your mouth it simply tastes awesome.
Coconut chutney is a side dish served with south Indian dishes like idli, dosa, uttapam, masala dosa , medu wada, appe and even with cooked rice. It is delicious as well as healthier. If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. Follow this recipe and discover how good the chutney tastes, and yes, don’t blame us if you get addicted to it.
Coconut Chutney (Nariyal ki Chatni) step by step video recipe
Coconut Chutney (Nariyal chutney) step by step written recipe
- Coconut - ½ in size, cut in small pieces
- Fresh Coriander / Cilantro / Parsley - ½ Cup
- Fresh curry leaves - 10 - 15 leaves
- Ginger - ½ Inch
- Roasted Bengal Gram / Chana dal - 1 Tea spoon
- Green Chilly - 2 big size
- Oil - 1 Tablespoon
- Curd / Yogurt - ⅓ Cup
- Roasted gram Pulse / Chana dal - ¼ Cup
- Mustard seed - 1 Tea spoon
- Dry red chili - 4-5 pieces
- Asafoetida / hing - 1 Pinch
- Salt - To Taste
- Cut coconut into small pieces.
- In a mixer jar, add chopped coconut, cilantro (coriander), half of the curry leaves, green chilli, ginger, roasted Bengal gram dal (channa dal), yogurt / curd, salt, little water and grind to a paste.
- Take out the above paste in a bowl.
- Heat oil in a pan, when oil is heated properly add mustard seeds, Bengal gram dal (channa dal) and saute it for few seconds or till you hear crackling sound.
- Now add dry red chilies, remaining curry leaves, asafoetida and saute it for few seconds.
- Pour the seasoning over the chutney and mix well.
- Our Coconut Chutney is ready to serve.
Adjust the quantity of water as per required chutney consistency.
You can store this chutney in the fridge for 3 days.
Coconut chutney should be eaten fresh. Do not keep chutney out of the fridge for a long time. If you have to keep the chutney for some time then keep it in the fridge, but try to finish the day on which the chutney is to be prepared.
If you are using coconut powder or grated coconut to make chutney, then use hot water while grinding it.
Gram dal = roasted gram (without peel)
Taste: Lightly Spiced
BENEFITS OF COCONUT
Coconut is a powerhouse of essential nutrients like vitamins, dietary fiber and minerals, providing a wide range of health benefits. Being low in sodium and high in potassium, coconut is an excellent food for people suffering from high blood pressure. Coconut also helps in the smooth running of the digestive system. So you can see it’s not only delicious but also have many health benefits. Coconut contains a high amount of saturated fats but these are harmless. Coconut health benefits include the following:
Coconut improves the insulin secretion and utilization of blood glucose. It controls diabetes by positively affecting the hormones for blood sugar control. It also reduces vomiting and nausea.
Research has proven that people who consume coconut daily are healthier when compared to those who don’t.
Nutritious and healthy:
Coconut water is considered to be more nutritious and healthier than whole milk.
Healthy bones and teeth:
Eating coconuts regularly supports the development of healthy bones and teeth.
Coconut can also help you to get shiny and silky hair. The Vitamin K and iron content in coconut maintain the health of the hair and impart shine to it.
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