By Rajan Bhttacharya
July 31, 2024
Thengai chutney, also known as coconut chutney, is a versatile side dish served with idli, dosa, vada, and pongal. This easy recipe complements any Indian snack perfectly.
½ cup fresh grated coconut 2 tablespoons roasted chana dal (optional) 1 or 2 green chillies ½ inch of ginger (optional) Salt to taste 3 to 4 tablespoons water
½ teaspoon mustard seeds ½ teaspoon urad dal ½ teaspoon cumin seeds (optional) 9 to 10 curry leaves 1 pinch asafoetida ½ tablespoon oil
Take the freshly grated coconut in a grinder jar. Add the green chilli, ginger, roasted chana dal, and salt.
Add 3 to 4 tablespoons of water and grind to a smooth consistency.
Transfer the chutney to a heatproof bowl. Heat oil in a small pan and add mustard seeds.
When mustard seeds splutter, add cumin seeds and urad dal. Fry until golden. Add curry leaves, red chilli, and asafoetida.
Pour the tempering mixture over the chutney and mix well. Serve Thengai Chutney with idli, dosa, vada, or pongal for a delightful taste.