Coconut Chutney Recipe | Hotel Style Idli Dosa Coconut Chutney
Coconut Chutney Recipe is a great accomplishment with idli, dosa, uttapam etc., especially with South Indian breakfast recipes. It also does well with snacks like Masala Vada, Mirchi Vada etc. We all know nariyal is a good source of energy and many people like to eat it raw if it is tender.
In Andhra, Kobbari Pacchadi is not only used with breakfasts but also with plain rice. It tastes great when consumed with hot rice. Among all chutney recipes, I like only two variants one is coconut and other is tomato chutney as they can be prepared easily.
When it comes to street food, they try to make two variations of this chutney one is hard and one is diluted one to save their money. But whatever it is people like both versions.
You may also like to check other recipes:
Sorakaya pachadi and
Coconut Chutney Recipe, How to make Coconut Chutney, Kobbari Pacchadi
Ingredients
- Coconut fresh – 1 cup
- Groundnuts – 1 cup
- Mustard seeds – ½ tbsp.
- Cumin seeds – ½ tbsp.
- Soft chana dal – 2 tbsp.
- Green chillies – 3 no.
- Curry leaves – 1 tsp.
- mint leaves – ½ cup
- Oil – 1 tbsp.
- Salt to taste
Instructions
How to Make Coconut Chutney Recipe:
- Roast groundnuts so that moisture is removed and let them cool.
- In a blender add green chillies, cumin seeds, fresh coconut pieces, groundnuts, mint leaves, garlic pieces and salt.
- Blend to smooth paste if needed add little water. Keep aside.
- In a saucepan, heat oil and add cumin seeds, mustard seeds, chana dal, red chillies and at last curry leaves.
- Pour this temper over Coconut Chutney Recipe and mix well.
Recipe Video
How to Make Coconut Chutney Recipe:
- Roast groundnuts on low flame so that they become crunchy and give delicious flavor.
- Add sliced green chillies in a blender.
- Roast few cumin seeds and add them to blender.
- Take fresh coconut and cut them into small pieces and add them to blender.
- Add roasted groundnuts. (many of us think we need to remove the skin of groundnuts but that’s not a good idea as its skin has many nutritional values.
- Add fresh mint leaves as it enhances flavor.
- Add salt and garlic pieces and blend all ingredients.
- After few rounds, you will get coarse powder, add little water to make it soft.
- Let’s prepare temper. Add mustard seeds, cumin seeds and channa dal.
- Fry the above mixture until the seeds splatter and change its color to light brown. Then add dry red chillies.
Note: As we are already adding green chillies during the blending process, we need to take care of spiciness and adjust as per your taste.
- Finally, add curry leaves and saute until its done.
Note: Make sure that we put the heat on low flame and ingredients doesn’t burn. Remove from heat.
- Pour the fried ingredients over the chutney and mix well.
- Coconut Chutney Recipe is best served with idli, dosa, vada etc.
Tip1: If you feel the salt is more then you can directly add some water to reduce the saltiness.
Tip2: If you like to taste sour chutney, you can add few drops of tamarind pulp or a tablespoon of yogurt/ curd. Add these ingredients it will not only enhance flavor but increase its shelf life.
