Recipe for Andhra Coconut Chutney

Recipe for Andhra Coconut Chutney

Coconut Chutney

In India, coconuts are offered to Deities in almost every temple. Coconuts are a constant in many rituals as they are deemed to be auspicious. It is believed to be the symbol of Brahma, Vishnu and Mahesh. Coconuts are like armour protecting us from negative energies and Vastu anomalies in the house.  Any foundation laying, be it home, office or launching a new business starts with breaking a coconut. This ritual is said to make the venture successful and keep it safe from difficulties. It is interesting to note that this coconut-breaking tradition started to end the culture of animal sacrifice. The hard shell is likened to the human ego whilst the soft inner flesh is believed to represent peace. This Recipe for Andhra Coconut Chutney makes me nostalgic.

Anecdotes of Childhood

When I was a kid, there was this restaurant( Nataraj Hotel)  a few hundred meters away from home. The chutney served there was out of this world. and it never tasted the same at home. We were regulars there and there were takeaways every other day. Once I asked the steward-‘What is the secret to the tasty chutney in your hotel? He replied,” We use the coconuts left over at the temple and thus our chutney tastes divine!”  And I actually bought that answer!

Idli, dosa, upma or uttapam are served with various powders. Coconut is sweet and neutralizes the spicy sambar and podi. A couple of green chillies are added to make it spicier. Roasted Bengal gram is added to sliced coconut and made into a paste. Add a little milk or yoghurt to enhance the taste. Coconuts were easily available in the coastal areas and now I spotted them in Kashmir as well.

While buying a coconut, shake it to check if it has water. It should neither be too old nor too fresh. You can use this for the chutney or even eat it raw.

Recipe for Andhra Coconut Chutney

INGREDIENTS

½ coconut, peeled & sliced

¼ cup roasted chana dal

2 green chillies

2 spoons milk

Salt to taste (rock salt or sea salt)

For the tempering:

1 tsp oil

2 dry red chillies split

1tsp Bengal gram or chana dal

1 tsp mustard seeds

Few curry leaves

METHOD:

Firstly, peel and cut the coconut into thin slices.

Now, add the coconut, roasted dal and green chillies to the mixer.

Next, add a little water to make a coarse paste.

Later, transfer the chutney into a bowl, and add the salt and milk. Mix thoroughly.

Subsequently, take a small pan for tempering. Heat the oil and add the dry red chillies till fried. Now add the dal. When it turns golden brown add the mustard seeds. Once they splutter, add the curry leaves till crispy.

Lastly, pour this tempering over the coconut paste. Your chutney is ready to serve with idli.

This chutney can be stored in the refrigerator for a couple of days or more in the freezer.

Idli or dosa is usually served with, check out the sambar,   chutney and podi posts. This chutney is an accompaniment to other dishes like idli, dosa, egg dosa, sweet potato stuffed dosa, aloo bonda with dosa batter, rava paniyaram, guntapunugulu, Vada, and Mysore bajji.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.’

Recipe for Andhra Coconut Chutney

½ coconut, peeled & sliced ¼ cup roasted chana dal 2 green chillies 2 spoons milk Salt to taste (rock salt or sea salt) For the tempering: 1 tsp oil 2 dry red chillies split 1tsp Bengal gram or chana dal 1 tsp mustard seeds Few curry leaves

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Course Breakfast, Chutney

Cuisine Andhra, South Indian

Instructions

 

• Now, add the coconut, roasted dal and green chillies to the mixer.
• Next, add a little water to make a coarse paste.
• Later, transfer the chutney into a bowl, and add the salt and milk. Mix thoroughly.
• Subsequently, take a small pan for tempering. Heat the oil and add the dry red chillies till fried. Now add the dal. When it turns golden brown add the mustard seeds. Once they splutter, add the curry leaves till crispy.
• Lastly, pour this tempering over the coconut paste. Your chutney is ready to serve with idli.
• This chutney can be stored in the refrigerator for a couple of days or more in the freezer. It goes extremely well with idli, dosa, uttapam, masala paniyaram, upma, Vada, and Mysore bajji. It tastes great with steamed rice as well, try it.
• Idli or dosa is usually served with Sambar, coconut chutney and podi. This chutney is an accompaniment to other dishes like idli, dosa, egg dosa, sweet potato stuffed dosa, ravva paniyaram, guntapunugulu, Vada, and Mysore bajji

Notes

1. The coconut must be fresh
2. Make a coarse chutney
3. Milk or yoghurt can be added.