Related Posts Plugin for WordPress, Blogger...
Home » , , , , , » Coconut Chutney / Thenga Chutney

Coconut Chutney / Thenga Chutney

Written By Srimathi Mani on Friday, December 10, 2010 | 10:06 AM

After coming to the U.S the one thing that I missed  most when eating south Indian food, especially dosai or idli's was the coconut chutney. Initially, I used to think that it was because of the oil content in the fresh coconuts here that left an oily taste. Later, I found that when I used the frozen grated coconut it did not alter the taste that much. I always felt all my chutneys smelt of the Indian grocery store and the culprit was the roasted channa dhal or pottu kadai. I almost stopped making the coconut chutney at home until Mrs. Viswanathan suggested an alternative method. Instead of adding the roasted channa dhal, she suggested that I roast the required amount of channa dhal and add it to the coconut to make the chutney. I must say that it helped me recreate the Indian coconut chutney that I wanted to have here and I have been enjoying them for years now. Next time you are in the mood to have dosai with good coconut chutney maybe you can give this recipe a try.



Gadgets:

Seasoning wok
Blender
Measuring cups and spoons
Bowls
Spatula

Ingredients:

Grated Coconut - 1 1/2 cups
Channa Dhal - 3 tbsp
Ginger - 1 inch (fresh)
Curry Leaves - a few
Asafoetida - 1/4 tsp
Mustard Seeds - 1 tsp
Green Chillies - 1 ( add more for extra spice)
Dry Chillies - 1
Salt
Hot Water - 1/2 cup
Oil - 2 tsp


Preparation:

1. In a seasoning wok add 1 tsp oil and roast the channa dhal to golden brown.

2. Place the roasted channa dhal in a bowl and add 1/2 cup hot water and allow to soak for 10-15 minutes.

3. Once the dhal is soaked well and has become soft add the coconut, dhal, green chillies, ginger and salt into the blender and blend using hot water into a thick paste.

4. Heat the seasoning wok again with 1 tsp oil. Add asafoetida, mustard seeds, allow for the mustard seeds to pop. Add curry leaves and red chillies and mix it into the coconut chutney. Serve with dosai, idli, sevai or pongal.

7 comments:

  1. What u said is really true about the chutney.. but this helps. I usually MW the frozen coconut for 15 seconds then make chutney otherwise Omg cannot eat it. But the tip u gave is really useful sri sure I'll make this ways next time and see.

    ReplyDelete
  2. I am enjoying the color of that chutney, it has been ages since I have eaten or made that white chutney, these days, I always mix other stuff, that make the coconut chutney some other color than pure white, know what I mean.

    ReplyDelete
  3. Love coconut chutney with anything, love it that much..

    ReplyDelete
  4. Perfect - love this with idlis!!

    ReplyDelete
  5. I love white chutney served with dosas, URs looks awesome !!

    ReplyDelete

Find FewMinuteWonders.com On Facebook

Followers

Few Minute Recipe Archives

Few Minute Remedies





Events Hosted



Winner Of

Winner Of
No Croututons Required