Kerala Coconut Chutney
Ingredients
- 1 cup Coconut grated
- 2 nos Dry red chilly
- 1 sprig Curry leaf
- 1 tsp Ginger chopped
- 3 nos Small onion
- Tamarind As reqd
- Salt As reqd
- 1 tsp Coconut oil
Instructions
- For preparing the chutney dish, take a kadai and keep on the stove. Heat up the kadai.
- When it is hot, add little oil and fry the chillies until a nice fried smell comes. Chilly should not become black and smoky.
- Grind the grated coconut with fried chilly, onion, ginger, curryleaves, salt and tamarind into a paste. While grinding coconut keep note that coconut should not be too cold. If taken from fridge, it should be brought to room temperature.
- Pour little water to grind it well. Water should be added to bare minimum, otherwise the dish will become watery.
- Take chutney out from the mixi and use with rice, idly or dosai. This is one of the easiest of side dishes that goes well with many dishes.
Notes
You can try this link for a vegetarian dish Arisi Upma / Rice Upma . This Coconut chutney goes very well this Idli, click here for the Idli recipe and Uzhunnu Vada click here for the Uzhunnu Vada recipe.
Tried this recipe?Let us know how it was!