Home > Chutneys > Thengai Chutney – Coconut Chutney

Thengai Chutney – Coconut Chutney

Chutneys are the best accompaniments for most of the south indian food items. Idlis, Dosais, Uppumas, Paniyarams, Vadais and many more breakfast and dinner dishes are always had with various kinds of chutneys. Even rice varieties are had with special chutneys. The breakfast platter would definitely have the white coconut chutney. The general coconut chutney popular in all restaurants is prepared with grated coconut and pottukadalai/roasted channa dal/roasted split chick peas. We from the coastal districts of tamilnadu – Thoothukudi and Tirunelveli would not use this pottukadalai more in the chutneys. Might be due to the abundance of coconut, plain coconut chutney with tamarind and green chillies is the daily routine. Pottukadalai is also called porikadalai. The pottukadalai chutney used to be a rarity and so we used to call it hotel chutney – the chutney which is available in restaurants.

I learnt making this hotel chutney or the regular coconut chutney of  chennaiites from my mother-in-law. She also taught me many more healthy vegetable chutneys (to be posted in future).

pottukadalai – roasted chick peas

Coconut Chutney using Pottukadalai (roasted split chick peas) (serves 2)

Ingredients

  • freshly grated coconut – 1 cup (desiccated coconut gives a different taste)
  • pottukadalai – 1/2 cup
  • green chillies – 4 no.s
  • ginger – 1/2 inch piece
  • water
  • salt – as needed

Thaalippu – Thadka

  • oil for thadka
  • mustard seeds – 1/2 tsp
  • urad dal – 1/2 tsp
  • curry leaves

thengai chutney/coconut chutney

Method of Preparation

  1. In a blender, add freshly grated coconut, pottukadalai, green chillies, ginger, salt and adequate water
  2. Grind this well into a smooth paste
  3. Transfer into a serving bowl
  4. For tadka, heat oil in a small pan
  5. Add mustard seeds
  6. Let mustard seeds splutter, add urad dal
  7. When urad dal becomes light reddish, add curry leaves
  8. Pour this into the chutney
  9. Green chillies can be adjusted according to required spice of the family
  10. Serve with idlis, dosais or any dish of choice. (http://dosaikal.com/2011/09/16/idli-steamed-rice-cakes/) (http://dosaikal.com/2011/08/14/basic-dosaidosa/)

Note: When I prepared this chutney recently, I found the mustard seeds container empty.. so I substituted with seeragam/jeera/cumin seeds.

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