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
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
- The coconut must be fresh
- Make a coarse chutney
- Milk or yoghurt can be added.
