South Indian Coconut & Curry Leaves Chutney

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South Indian cuisine is simply incomplete without the coconut chutney on the side. A creamy texture with a hint of natural sweetness and a little sharpness from green chilies, makes it an absolute delight that pairs up so well with dishes like idli, dosa, uttapam, vada or even upma. Personally I love having this chutney with SOUTH INDIAN LEMON RICE and APPE. Having said that, eating the same style chutney every time can make it a little boring and therefore, adding a small variation always helps getting away from that run-of-the-mill routine. I often give this simple chutney a little twist by occasionally adding chana dal or roasted peanuts (whichever of them is readily available at that point of time). Not only these minor additions lend the chutney with some great flavors but also improve its texture to a great extent. However, just in case, I have nothing available in my pantry to add to it, I simply pluck a few curry leaves in my garden and churn it with the coconut in the blender. Believe me, a handful of curry leaves lend it such a great aroma and flavor that you end up licking your fingers till the last bite. Plus, it gets prepared in a jiffy, with no hassles of roasting and grinding the chana dal or peanuts.


South Indian Coconut  & Curry Leaves Chutney


Ingredients

Grated coconut - 1 cup
Curry leaves (washed) - 10 to 12 + for tempering
Green chilies (chopped) - 2 to 3
Ginger (chopped) - 1 tsp
Salt - as per taste
Dried whole red chilies - 2
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida (hing) - a pinch
Oil - 2 tsp
Whisked curd - 1 tbsp
Water - 1/4 cup



South Indian Coconut & Curry Leaves Chutney


Method

1. Blend grated coconut, chopped green chilies, ginger and curry leaves in a blender to a thick paste. Use about 1/4 cup of water.
2. Transfer into a bowl and mix in salt and whisked yogurt.
3. For tempering, heat some oil. Once the oil is medium hot, add hing, whole dried red chilies, fenugreek seeds and mustard seeds. As the mustard seeds splutter, switch the flame off and add curry leaves.
4. Pour the tempering over chutney and enjoy with idli, uttapam, upma, dosa etc.



South Indian Coconut & Curry Leaves Chutney


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- Anshu

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