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A delightful sweet, spicy, and tangy chutney from Karnataka. The unique combination of fresh coconut, earthy jaggery, and sour tamarind makes it an unforgettable accompaniment for dosas, idlis, and paddus.
Grind the Chutney Paste
Prepare the Tempering (Tadka)
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A delightful sweet, spicy, and tangy chutney from Karnataka. The unique combination of fresh coconut, earthy jaggery, and sour tamarind makes it an unforgettable accompaniment for dosas, idlis, and paddus.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 174.4 calories per serving with 1.24g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or snack or side.
Combine and Serve
Add 1-2 cloves of garlic or a small half-inch piece of ginger while grinding for a pungent and aromatic twist.
For a nuttier flavor and thicker consistency, add 1 tablespoon of roasted chana dal (pottukadalai) to the blender along with the coconut.
Incorporate a small handful of fresh coriander leaves during grinding for a fresh, herby dimension.
Fresh coconut is a good source of Medium-Chain Triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can be a quick source of energy.
Jaggery, being an unrefined sugar, retains more micronutrients like iron, magnesium, and potassium compared to refined white sugar.
The spices used in the tempering, such as hing (asafoetida) and curry leaves, are traditionally known in Ayurveda to help improve digestion and reduce bloating.
One serving of Kayi Bella Chutney (approximately 1/4 cup or 55g) contains an estimated 85-100 calories, primarily from the coconut and jaggery.
Yes, in moderation. It's made with natural ingredients. Coconut provides healthy fats (MCTs), and jaggery is an unrefined sweetener with trace minerals. However, it does contain sugar and fat, so portion control is key.
Fresh coconut is highly recommended for authentic taste and texture. If you must use desiccated coconut, soak 3/4 cup of it in 1/4 cup of warm water for 15-20 minutes before grinding to rehydrate it.
Due to the fresh coconut content, this chutney is best consumed the same day. It can be stored in an airtight container in the refrigerator for up to 2 days.
To thicken a watery chutney, you can add a tablespoon of roasted chana dal (pottukadalai) or a bit more grated coconut and grind it again until you reach the desired consistency.
In the Kannada language, 'Kayi' means coconut and 'Bella' means jaggery. The name of the dish literally translates to 'Coconut Jaggery' chutney.