Velvety Indian Coconut Chutney with Toasted Urad Dal
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
For the Tempering
For the Aromatics
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
Velvety Indian Coconut Chutney with Toasted Urad Dal
Velvety Indian Coconut Chutney with Toasted Urad Dal
Plating & Serving
Serve the chutney in a quaint bowl, accentuated with the toasted spices on top.