Fresh tender coconut and dried Coconut both are staple in South Indian cuisine. All types of chutneys, curry & sweets contains coconut flavor. So here today I am sharing my most favorite chutney which not much tedious to cook nor time consuming. With regular ingredients and it can accompany with Dosa, Idaly, Idiyappam, Paniyaram, Uttapam, Mendu Vada, Parippu Vada and many more South India Cuisine.
Though I am from Gujarat but I love the one and only food is South Indian Cuisines. My mom has helped me a lot to cook South Indian dishes authentic way and she used to cook Dosa, Idaly, Parippu Vada at home as she brought up with South Indian Community. Let me share here easy, tasty and yeah healthy Indian Sauce recepie.
Restaurants have different recopies and sometimes its not authentic too. I always love to cook South Indian Dishes specifically village style traditional taste.
This is also best option for Vegan Cuisine and hing can be exclude for gluten free. For many Vegan Dishes coconut chutney can be best ingredient.
What I have learn is, people used to cook what they are getting at their place and their geographical agri crops. To eat locally grown crops are more healthy than transported long way...Well my mom used to cook many South Indian style chutney but I like most is "coconut chutney" & " Tomato Chutney".
Lets see How to make an authentic " Coconut Chutney"!!!
For coconut chutney I would highly recommend only and only " Freshly grated Coconut". Dried coconut will not give exact flavor as fresh one can. If not available then frozen can be use.
1 Large size coconut (grated)
1/2 cup Coconut water
1/2 cup coriander leaves
3-4 green chilies
1/2 inch ginger
1 inch tamarind
1/2 tsp salt(As per Taste)
1 tsp Oil (Best flavor authentically with coconut oil)
1/2 tsp mustard seeds
1/2 tsp Udad Dal (White gram)
1/4 tsp asafoetida
10-12 curry leaves
2 dried red chilies
Let's see further steps.
Add large grated coconut into blender, also add coconut water, coriander leaves, green chilies, tamarind(soaked), ginger piece and salt as per taste. Blend it nice not smooth pest but little coarse. Coarse coconut paste will give more nice taste than fine paste.
Transfer blended coconut chutney into big bowl and check if chutney texture is thick water can be mix at this stage to make smooth paste. Do not add too much water.
For tempering of chutney, turn on gas, take small pan and add oil into pan, let the oil nicely get hot.
Add 1/2 tsp udad dal, stir it, let the dal get pop up and saute it till light golden color.
Add 1/2 tsp mustard seed, let seed pop ups and add 2 dried red chilies.
turn off gas, add curry leaves and 1/tsp hing(Asafoetida) into oil. stir it nicely and pour on coconut chutney.
Mix the chutney nicely with seasoning. Yeyyy!!! Coconut Chutney is ready....Chutney can be served with Dosa,Pesarattu, Idaly, Vada or any dishes.
Special Notes
- Never blend coconut untill it becomes thin paste.
- Always use soaked tamarind which can grind well with coconut.
- Coriander,ginger are optional.
- Urad dal is mandatory but Chana Dal(Bengal Gram) can also use with urad dal for tempering.
- Chutney can store for 3 days not more than that. Frozen item also loss their own taste.
- Cook fresh, eat fresh, stay healthy and wealthy.
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