Tag Archives: coconut chutney

Nellikkai Thengai Milagai Thuvayal/ Gooseberry Coconut Greenchilli Chutney (Gooseberry Chutney Series)

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This thuvayal is a simple combination of three ingredients – coconut, green chillies, and ginger, with the goodness of gooseberry.

Tastes awesome with idli, dosai, oothappam, paniyaaram, vadai and why not, rice too.

Nellikkai Thengai Milagai Thuvayal

Ingredients (serves 4)

  • periya nellikkai/gooseberry (bigger variety) – 3 no.s chopped
  • thengai/coconut – 1/2 finely chopped
  • pachchai milagai/green chillies- 5/6 as preferred
  • inji/ginger – 1/2 inch diced ginger
  • uppu/salt – to taste

Method of Preparation

  1. Chop all ingredients for easy grinding in the blender
  2. Add salt and water and blend to a smooth paste
  3. This thuvayal doesn’t need thaalippu or seasoning with oil and mustard seeds like other chutneys. Still if one prefers, go ahead.

thaalippu – seasoning

  • oil  – 2 tsp
  • mustard seeds – 1/2 tsp
  • urad dal – 1/2 tsp
  • curry leaves
  1. Heat oil in a small pan
  2. Add mustard seeds
  3. When they splutter add split black gram
  4. When it becomes golden brown, add curry leaves
  5. Pour this into the thuvayal.

Any Thuvayal is a flexible dip to make. Increase or reduce the quantity of coconut, green chilli or gooseberry as per taste preference. For a tangier dip, add gooseberries; for a spicier thuvayal add chillies.

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Thengai Chutney – Coconut Chutney

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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. (https://dosaikal.com/2011/09/16/idli-steamed-rice-cakes/) (https://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.