By Aditi Saraswat
July 15, 2026
No South Indian breakfast is complete without fresh coconut chutney by its side. This quick and simple nariyal chutney recipe can be made in minutes and pairs beautifully with idli, dosa, vada, chilla, or even sandwiches.
1 cup fresh grated coconut 2 tbsp roasted chana dal (dalia) 2 green chillies ½-inch ginger ½ tsp tamarind paste (or a small piece of tamarind) Salt, to taste ¼–½ cup water (adjust as needed) 2 tsp oil 1 tsp mustard seeds 1 tsp urad dal 1 dried red chilli 8–10 curry leaves 1 pinch asafoetida (hing)
Grate the fresh coconut and roughly chop the ginger and green chillies and ginger.
In a blender, add the grated coconut, roasted chana dal, green chilli, ginger, tamarind, salt, and water. Blend everything to make a creamy and smooth texture.
See the consistency and add a little more water if required. The chutney should be thick enough to scoop it easily with idli or dosa, but also easy to pour, but not runny.
In a small pan, heat the oil, add the mustard seeds to it and let it splutter. Now add urad dal, curry leaves, dried red chilli, and a pinch of hing until all of this turns aromatic.
Pour the prepared hot tempering over the chutney, mix, and serve with hot idli, dosa, vada, or uttapam.