Coconut Chutney / Thengai Chutney

This Coconut chutney is a basic chutney recipe that I make quite often . This is so great with hot idlis and dosas. My family’s favourite chutney . This is a very traditional basic South Indian side dish that is usually made everyday for tiffins. This is perfect not only with idli –dosas but also with poori , pongal , chapattis and with rice too. Before marriage I ask my mom to do chutney with red chillies but my hubby likes chutneys with only green chillies. My taste too differed, I am always sticking to green chillies now-a-days . I like sesame oil for tempering as the flavour is so good but you can use any oil you wish . I know this chutney is quite a usual preparation at most  of the houses but  I am posting this simple recipe for beginners and some of my North Indian friends who keep on asking me for the recipe. Now off to the chutney preparation…

 



 

 

 

Ingredients

 

Coconut – 1/2 cup grated or 2 slices

Roasted gram / Pottukadalai – 1 tbsp

Green chillies – 2

Kurry Leaves  / Karuvepilai -  Few

Salt as needed

 

For Tempering

 

Oil – 1 tsp ( preferably sesame oil)

Mustard seeds / Kadugu – 1/2 tsp

Uraddal / Ulunthamparuppu – 1/2 tsp

Asafoetida / Hing – a pinch

Kurry leaves – 1 spring

 

Preparation

 

Set your ingredients ready.

 



 

Add the grated coconut , roasted gram , green chillies and salt  to the mixer and grind using enough water to a coarse paste.Make the consistency thick or thin as per your wish.(I made it thick as my hubby don’t like diluted one)

 

 

Check the salt and add few curry curry leaves and grind for a second ( just give a single turn) .

 

 

Transfer the chutney  to a bowl.

 



 

Heat oil in a kadai and splutter mustard and urad dal. Add asafoetida and curry leaves and add this tadka to the chutney mixture.

 

 

Give a good mix and enjoy with idlis / dosas / pongal/rotis / pooris.

 



                                           Enjoy this Perfect side with your Breakfast

 

Notes :

• While tempering you can add red chillies for extra spiciness.

• You can add a small  piece of ginger / garlic to make a flavourful version.

• Instead of curry leaves , corriander leaves can be used while grinding. I love the curry leaves flavour so I stick to that.

• You can even replace green chillies with red chillies for a colourful chutney . But up to me this version best suits as a side to rasam rice / mixed rice.

Linking To:

 

Foodabulous Fest Event organised by SimplyTadka

Celebrating Womens Day Event by Seduce Your Tastebuds along With Cuponation.

 

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