A simple South Indian coconut chutney for dosa and idli: coconut, roasted chana dal and green chilli, finished with a tadka of mustard seeds and curry leaves.
Coconut chutney is the quiet partner on every South Indian breakfast plate. Cool, mild and creamy, it balances a crisp dosa and a hot, tangy sambar.
It takes about fifteen minutes, and the secret is the last thirty seconds: a tadka of mustard seeds and curry leaves sizzled in hot oil and poured over the top.
Fresh, frozen or dried coconut?
Fresh coconut is best. Frozen grated coconut, sold in most Indian grocery stores, is a very good second choice. Unsweetened desiccated coconut works if you soak it in warm water for 15 minutes first.
Why roasted chana dal?
Roasted split chickpeas (pottukadalai in Tamil, putnalu in Telugu) thicken the chutney and stop it separating, and add a gentle nutty flavour. Roasted peanuts are a common Andhra variation.
Variations
- Green: blend in a handful of coriander or mint leaves.
- Red: swap the green chillies for 2 dried red chillies and add a small piece of tamarind.
- Andhra style: use peanuts instead of chana dal and add a garlic clove.
Keeping it
Coconut chutney is best on the day it is made. It keeps in the fridge for a day but darkens and loses its fresh taste quickly. Add the tadka only when you serve it.
Recipe
Coconut chutney, the dosa's best friend
Ingredients
Chutney
- 1 cup fresh or frozen grated coconut (thawed if frozen)
- 2 tbsp roasted chana dal (pottukadalai) or unsalted roasted peanuts
- 1–2 green chillies
- ½ inch ginger
- ½ tsp salt
- 1 tsp lemon juice or a small piece of tamarind
- About ½ cup water
Tadka
- 2 tsp coconut oil
- ½ tsp black mustard seeds
- ½ tsp urad dal
- 1 dried red chilli, broken
- 10 curry leaves
- A pinch of asafoetida (hing)
Method
- Blend. Blend the coconut, roasted chana dal, chillies, ginger, salt and lemon juice with half the water. Add more water a little at a time until the chutney is thick but spoonable, slightly coarse rather than completely smooth.
- Temper. Heat the coconut oil in a small pan. Add the mustard seeds and urad dal; when the seeds pop and the dal turns golden, add the red chilli, curry leaves and asafoetida. Stand back, the leaves will spit.
- Finish. Just before serving, pour the hot tadka over the chutney and stir it in.
Home-style recipe from the Biryani Pot Indian Bar & Grill Journal. It is not our restaurant's own recipe; for that, visit us.