I’ve always associated White Coconut Chutney with restaurants. I guess it’s because of the fact, that we always make red chutney at home for Idli and Dosa. Is it the same with you guys too?
Idli is one of the most common breakfast or even dinner items in many south indian homes. Having dosa and idli on a regular basis can make it a bit boring or repetitive. To make it interesting, I try to make different chutneys to go with it.
Like most chutney recipes, this is also a very simple, quick and easy one. The addition of roasted gram dal adds a nuttiness and also give richness to the chutney.
Here is the recipe…
White Coconut ChutneyPrint
- 1.5 cups Grated coconut
- 1 -2 Green chilli chopped
- 1 tsp Chopped ginger
- 1/2 tbsp Roasted gram dal (pottu kadala) dry roasted for 3-4 mins and cooled for 5 mins
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal (uzhunnu)
- 1 Dry red chilli
- Curry leaves
- Oil I used coconut oil
Grind together grated coconut, chopped green chilli & ginger, roasted gram dal (dry roasted and cooled) and salt with 1/2 cup water to a smooth paste. Grind for 4-6 mins. Transfer to a serving dish.
Heat oil in a small pan and crackle mustard seeds and urad dal. Add dry red chilli and curry leaves. Fry for a min. Add it to the ground coconut paste and mix well.
It's always better to use room temp coconut to make chutney. If you're using frozen coconut, thaw it and use it.
This chutney has a thick consistency, however depending on your preference you can add more water while grinding. I recommend you to start with 1/2 cup water and then add more, if required.