Coconut chutney is an integral part of any South Indian breakfast that is absolutely necessary with idli, dosa, uttapam, upma or pongal. It is very easy and simple to make. Fresh grated coconut is ground along with chilies, fried chana dal, roasted peanuts, etc. It is then tempered with mustard seeds, curry leaves and split black gram dal. Chopped coriander leaves are also sometimes added to it for a different flavour.
- 3/4 cup fresh grated coconut
- 2 tbsp. raosted peanuts
- 3 tbsp. fried chana dal (Bengal Gram Lentil)
- 2-3 green chilies
- 1 clove garlic
- 3 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram)
- salt to taste
Grind together coconut, garlic, green chilies, peanuts and fried chana dal along with 1/2 cup water into a smooth paste. Add salt and keep aside.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the curry leaves and urad dal. Switch off the flame and saute till the dal changes colour.
Pour this tempering on the coconut paste. Mix well and serve with idli, dosa, uttapam, pongal, upma, khichdi, etc.