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A classic South Indian condiment made with fresh coconut, roasted lentils, and a hint of spice. This creamy, flavorful chutney is the perfect partner for idli, dosa, vada, and upma.
In a high-speed blender jar, combine the grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and salt. Add 1/4 cup of water to start.
Blend for about 30 seconds to form a coarse paste. Scrape down the sides, add another 1/4 cup of water (or more, tablespoon by tablespoon) and blend again for 1-2 minutes until the chutney is smooth and creamy. The consistency should be thick but pourable. Transfer to a serving bowl.
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to let it burn.
Add the broken dried red chili, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant. Immediately turn off the heat.
Pour the hot tempering mixture directly over the ground chutney in the bowl. Mix well to combine. Serve immediately with your favorite South Indian dishes.
A classic South Indian condiment made with fresh coconut, roasted lentils, and a hint of spice. This creamy, flavorful chutney is the perfect partner for idli, dosa, vada, and upma.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 137.84 calories per serving with 2.41g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or side.
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For a whiter color, omit the tamarind and use only the white flesh of the coconut. You can add a small piece of onion or a few cashews for extra creaminess.
Add 2-3 dried red chilies (soaked in warm water) along with the green chilies during grinding for a vibrant red color and a smoky flavor.
Add a small handful of fresh mint leaves or coriander leaves while grinding for a refreshing, herby twist.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy for the body and brain.
The combination of coconut and lentils offers dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Roasted chana dal adds a modest amount of plant-based protein, which is essential for muscle repair and overall body function.
The spices used in the tempering, like mustard seeds, curry leaves, and hing, add immense flavor and aroma with negligible calories, making the dish delicious and healthy.
A standard serving of about 1/4 cup (65g) contains approximately 90-110 calories, primarily from the coconut's healthy fats and the tempering oil.
Yes, in moderation. It's rich in healthy fats from coconut, protein from dal, and fiber. However, coconut is high in saturated fat, so portion control is key. It is a much healthier alternative to many store-bought, preservative-laden dips.
Yes, but the flavor and texture will be different. To use desiccated coconut, soak 3/4 cup of it in 1/2 cup of warm water for 15-20 minutes to rehydrate it before grinding.
This can happen if you add too much water while grinding or if you skip the roasted chana dal (pottukadalai), which acts as a crucial binding and thickening agent.
Store it in an airtight container in the refrigerator for up to 2 days. As it contains fresh coconut, it can spoil quickly, especially in warm weather. For longer storage, you can freeze it in an ice cube tray.
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