Velvety Indian Coconut Chutney with Toasted Urad Dal

Name: Velvety Indian Coconut Chutney with Toasted Urad Dal
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Appetizer
Ingredients: freshly grated coconut; roasted chana dal; green chilies, chopped; ginger, peeled and chopped; salt to taste; water; oil (coconut or vegetable); mustard seeds; urad dal (split black gram); dried red chili, broken into pieces; curry leaves; asafoetida; sugar (optional)

A traditional South Indian dip perfect for any meal

Coconut chutney with a toasted nutty side and a touch of spice. Serve it with dosa, idli, or as a standalone dipping masterpiece.

30 min
6
Easy

Ingredients

For the Coconut Chutney

freshly grated coconut

1 cup

roasted chana dal

2 tablespoons

green chilies, chopped

ginger, peeled and chopped

1-inch piece

salt to taste

water

½ cup

For the Tempering

oil (coconut or vegetable)

1 tablespoon

mustard seeds

1 teaspoon

urad dal (split black gram)

1 tablespoon

dried red chili, broken into pieces

curry leaves

8–10

For the Aromatics

asafoetida

1 pinch

sugar (optional)

¼ teaspoon

Preparation

Preparing the Coconut Chutney

Combine Ingredients

In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, and salt.

Blend Until Smooth

Add water to the blender and blitz until smooth. Adjust water to achieve desired consistency.

Transfer to Bowl

Transfer the chutney to a serving bowl.

Prepping the Tempered Spices

Heat Oil

Heat oil in a small pan over medium heat.

Temper Spices

Add mustard seeds and let them splutter. Then add urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the dal turns golden brown.

Be cautious when adding curry leaves to the hot oil as they may splatter. Adding a pinch of sugar enhances the coconut's sweetness.

Cooking Process

Blending the Chutney

Blend ingredients until smooth.

Toasting the Urad Dal

Sauté urad dal until golden for an earthy aroma.

Final Touch

Pour the tempering over the chutney and mix well.

Plating & Serving