Coconut chutney | Thengai chutney-How to make-Step by step pictures

Cuisine Style: Tamil Nadu, south india | Cooking Time: 3 to 5 minutes | To Serve: 3 | Type : Chutney, side dish | Take with : Idly, Dosa, uthappam, paper roast, idiyappam

Ingredients

• Coconut - ½ cup [chopped]
• Roasted gram [pottukadalai] – 2 tbsp
• Garlic – 2 cloves
• Ginger – ½ inch cube
• Green chilli - 1
• Salt - to taste
• Sugar - ¼ tsp
• Water as needed

For seasoning

• Mustard seeds - 1 tbsp
• Bengal gram - ½ tbsp
• Urad dal - ½ tbsp
• Curry leaves - 1 spring
• Oil - 1 tbsp

Method

• In a mixer jar add coconut, ginger, green chilli, garlic, roasted gram, sugar & salt & grind without water for one round.
• Then add water grind well and transfer to a bowl
• For seasoning:-Heat oil in a pan, add mustard seeds & let it splutter. Then add Bengal gram, urad dal and curry leaves cut off heat.
• Add seasoned ingredients to freshly ground coconut mixture & serve with Idli or Dosa.

How to make coconut chutney - Step by step pictures [Simple, Easy]

Add coconut, ginger, garlic & green chilli in a mixer jar

Then add roasted gram, sugar & salt

First coarsely grind with out water. Then add water & grind

For seasoning heat oil in a iron laddle, add bengal gram, urad dal & curry leaves

Add seasoned ingredients to freshly ground coconut mixture then serve with idli or dosa