Coconut Chutney
Coconut Chutney - made with fresh coconut and cilantro along with chilis and crunchy dal tadka to pair with South Indian Dishes!
Servings: 12
Ingredients
Chutney
- 1 medium Coconut break open, shell removed and cut in small pieces (you can use about 2 lb frozen coconut instead)
- ½ bunch Cilantro washed/cleaned
- 2 Serrano Peppers
- 2 tsp Salt
- ⅓ cup Dalia/Roasted split gram
- ½ cup Coconut Water
- 2½ cup Milk
Tadka/Tempering
- 1 tbsp Oil
- 2 tbsp Urad Dal washed/soaked/drained completely before use
- 7 Fresh Curry Leaves
Instructions
- Blend everything listed under "Chutney" ingredients into a grainy/smooth paste. It is okay if the chutney is not super smooth, it is good to leave it grainy for amazing texture.
- Once chutney is blended, prepare for tadka.
- Wash and soak Urad dal for 10-15 min. Once soaked, drain the water out and let it sit flat on a paper towel for few min to get rid as much water as possible.
- Heat oil in a small flat pan. Once warm, add prepared Urad dal and keep cooking/stirring it until it turns golden brown and crispy.
- Add curry leaves to the tadka pan and cook for few more seconds.
- Add tadka to the chutney. Mix well. Keep it refrigerated until ready to use. It stays good in the fridge for upto 3-4 days, and in the freezer for upto 3-4 months.
- Serve it with Idli/Vada/Dosa/Uttapam and Sambar!
