Who doesn’t love having coconut chutney with such South Indian delicacies as idlis, dosas or uttapams?
But with inflation hitting the supply of coconuts nowadays, you may have noticed that the amount of coconut chutney served in restaurants all over India is becoming smaller and more watery every day. Gone are those days when you could have an entire bowl of chutney to start with and unlimited “refills” thereafter.
But don’t worry.
Here’s a recipe that can help you replicate the pro-standard coconut chutney you find in restaurants in a JIFFY, i.e. within 10 minutes!
And that too without lighting any kitchen fire.
Then read on.
Fresh or Dried Coconut-1 whole (chopped in small pieces)
Roasted Chana dal (split chick pea)-1/2 cup
Onion small-1/2 (chopped)
Green chilli-1 de-seeded just for flavour (and not to make it hot)
Clarified Butter (Ghee)-1 tablespoon
Black Mustard seeds (Rai)-1 teaspoon
Salt- ½ teaspoon or to taste
In a blender, blend together the coconut, dal, onion, garlic, ginger and green chilli.
Add the yoghurt, when the mixture looks like it is a little crushed, and add the salt and the sugar.
Gently add the milk to make a thick batter.
If your chutney is too thick, you can add some more milk till you achieve the desired consistency.
Take out the chutney in a serving dish.
Put a tempering pan on your heat source, add the ghee, the black mustard seeds and the curry leaves and let it all splutter.
Add this to the coconut chutney.
(N.B. In case, you cannot get fresh curry leaves, black mustard seeds alone can also impart the required flavour.)
This chutney is an excellent accompaniment for dosa, idlis, and any other South Indian savoury.
But try it on your toast and you will be in a South Indian paradise, I swear.
This mission is dedicated to all those friends, relatives and acquaintances who have sampled my mom’s cooking either at my home or at my work place from my lunch-box. I’m starting with Indian cooking, so that the fear of “cooking curries every day” (that my friends in University College London would so often comment on) is banished forever.
We will love to post recipes that are unpretentious and literally come from your Mom's kitchen. They must allow themselves to be rustled up at home, from scratch, from fresh ingredients, in 30 minutes or so, with minimum equipment and fuss. We welcome ideas and tips that prove beyond doubt that cooking at home is NOT drudgery but a very enjoyable activity that also improves your family's health and well-being in a very cost-effective manner.
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