Follow these steps for perfect results
Fresh coconut
grated
Green Chillies
Ginger
Lukewarm Water
Salt
Mustard seeds
White Urad Dal (Split)
Sunflower Oil
for seasoning
Curry leaves
finely chopped
Dry Red Chilli
broken
Grate the fresh coconut.
Add the grated coconut, green chilies, and ginger into a mixer grinder.
Add lukewarm water.
Blend until you achieve a smooth consistency to make the coconut chutney.
Transfer the chutney into a bowl.
Add salt to taste.
Heat sunflower oil in a small pan on medium heat.
Add mustard seeds and urad dal and allow it to crackle.
Let the dal turn golden brown.
Add curry leaves and red chilies.
Saute for a few seconds.
Turn off the heat.
Spoon the tadka over the coconut chutney.
Serve immediately with dosa, idli, or upma.
Expert advice for the best results
Adjust the number of green chilies to your spice preference.
For a richer flavor, use freshly grated coconut.
Adding a squeeze of lemon juice enhances the taste.
Everything you need to know before you start
5 minutes
Can be made a day ahead and stored in the refrigerator.
Serve in a small bowl alongside other dishes.
Serve with idli, dosa, vada, or upma.
Use as a side dish for rice.
The spices in chai complement the chutney's flavors.
Enhances the coconut flavour.
Discover the story behind this recipe
An integral part of South Indian cuisine, commonly served with breakfast and snacks.
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