Thengai (Coconut) Chutney
10 minutes
to prep
1 minute
to cook
makes about
1.5 cups
South Indian
About this Recipe
Region:
South Indian
Ingredients
1 cup grated coconut – fresh or frozen
2 green chilis (Thai chilis or smaller green chilis from the Indian store)
1 tablespoon roasted Bengal Gram (roasted and split chickpeas labeled as Chana Dalia in the Indian store)
1 tablespoon mild or neutral flavored vegetable oil, like Coconut, Olive, Avocado, Canola, Sunflower oil.
1 sprig of Curry Leaves washed well (available at Indian stores)
½ teaspoon Mustard Seeds
1 dried Red Chili
½ teaspoon Urad/Black Gram Dhal (split black lentils without the black husk)
A pinch of Perungayam/Hing/Asafoetida – optional
Salt to taste
Instructions
- Grind the coconut, green chilis, and roasted Bengal Gram in a high-powered blender, adding water in small quantities until everything is well blended but the chutney is not watery.
- Heat oil in a small pan, add the mustard seeds and let them pop (you might want to use a splatter screen or lid), urad dhal, dried red chili, and asafoetida (optional). Add curry leaves last and shut off the flame.
- Add to the chutney and mix well to combine.
- Serve with idlis and dosais.
