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A delightful South Indian chutney with a perfect balance of sweet, spicy, and tangy flavors. Fresh coconut, jaggery, and tamarind come together in this easy-to-make side dish, perfect for idli and dosa.
If using whole tamarind, soak it in 3 tablespoons of warm water for 10 minutes. Squeeze to extract the pulp and discard the fibers. If using paste, you can skip this.
In a grinder jar, combine the grated coconut, jaggery, dried red chilies, tamarind pulp (or paste), and salt. Add 2-3 tablespoons of water and grind to a smooth paste. Add more water, 1 tablespoon at a time, only if needed to help the grinder run smoothly. Scrape down the sides and grind again. Transfer the chutney to a serving bowl.
Heat coconut oil in a small pan over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Add the urad dal and fry until it turns light golden, about 30-45 seconds. Add the curry leaves and asafoetida. Sauté for another 10 seconds until the leaves are crisp.
Pour the hot tempering over the ground chutney and mix well.
Serve immediately with hot idlis, dosas, or paniyaram.
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A delightful South Indian chutney with a perfect balance of sweet, spicy, and tangy flavors. Fresh coconut, jaggery, and tamarind come together in this easy-to-make side dish, perfect for idli and dosa.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 164.65 calories per serving with 1.34g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or side.
Use 1 teaspoon of tamarind paste instead of whole tamarind to skip the soaking step.
Reduce the dried red chilies to one, or use a milder variety like Kashmiri chili for color without intense heat.
Reduce the jaggery by half for a less sweet version. Ensure you use unrefined, organic jaggery.