Coconut Chutney is an essential accompaniment for most South Indian preparations. There are many variations of it but they are all easy to make.
नारियल की चटनी की रेसिपी हिंदी में पढ़ें
|Preparation Time:||30 minutes|
|Grated fresh nariyal/coconut||1 cup|
|Chana Dal||3 tbsp|
|Grated Ginger (optional)||1 tbsp|
|Dried Whole Red Chillies||2|
|Vegetable Oil||1 tsp|
|Sarson (mustard) seeds||1/4 tsp|
- Peel and grate the fresh coconut. You can even chop it roughly. We are going to blend it in any case. Keep aside.
- Dry roast chana dal till it starts to brown a bit. Roast it on low heat otherwise it could burn.
- Cool off the dal. Grind it to a fine powder.
- Add salt and coconut to the chana powder and grind it to a thick paste with the help of very little water.
- Once everything is ground properly, add yogurt and give it a few swirls. Pour it in a bowl and keep aside.
- Heat oil in a shallow pan. Add mustard seeds, broken red chillies and cover it. Wait for mustard seeds to finish popping.
- Now add kari leaves and turn off the heat.
- Pour the tempering on the ground chutney. Coconut Chutney is ready to serve.
- If the chutney is leaving water a bit, add a little more chana powder to bind.
- You can even use roasted chickpeas to replace the chana dal.
- Do not blend yogurt too much otherwise it will turn into butter.
- Be careful while preparing the tempering. Mustard seeds pop all over the place if you don’t cover it.
- Be careful while adding kari leaves to the tempering because hot oil may splutter.
- For variation, you can grind green chillies and coriander leaves with the chutney.
- If chutney is not sour enough, you can add a few lemon drops in it.
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