Coconut and Chana Dal Chutney

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Coconut Chutney, also known as 'Thengai Chutney' is one of the most quintessential parts of the South Indian cuisine. Creamy, luscious and flavorful, it makes for a delightful accompaniment to Idlis, Vadas, Dosas or even Curd Rice and Lemon Rice. While most of the time, I make this chutney plain and simple, there are also times when I try to give it a special touch by adding a little chana dal to it. Trust me, this simple variation in the chutney not only adds a great texture but also lends it a beautiful flavor. And it wont be an exaggeration if I say that often this chutney vanishes off our table much faster than the main dish like idli or dosa; having experienced this situation twice in the past, now I generally try to make this coconut chutney in a big batch so that it stays for at-least a day or two and we can enjoy it to our heart's content.

A little tip for my vegan friends; I normally add a little curd/yogurt to my coconut chutney but being vegans, you are free to totally skip this ingredient and use a little lemon juice or tamarind juice instead.

Another tip; this chutney would stay fresh for 2 days in refrigerator but if you are making it in big batch and planning to store for longer duration, do not add yogurt to the entire mix.

Coconut and Chana Dal Chutney



Ingredients

  • Grated fresh coconut - 1 cup
  • Bengal Gram - 1/4 cup
  • Green chilies - 3 to 4
  • Chopped Ginger - 1 inch 
  • Curd/yogurt - 2 to 3 tbsp
  • Salt - to taste
  • Curry leaves - 5 to 6
  • Dry red chilies - 1 to 2
  • Mustard seeds - 1/2 tsp
  • Hing/asafoetida - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Oil - 2 tsp
  • Water - as needed


Coconut and Chana Dal Chutney


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Coconut and Chana Dal Chutney


Method

  1. In a kadai or a pan, dry roast chana dal until it turns light golden in color.
  2. Grind the chana dal to a fine powder. Keep aside.
  3. In a blender jar, add the grated coconut, chopped ginger, green chilies and ground chana dal along with about 1/4 cup of water. Blend it to a smooth thick paste. Add a little more water in case needed.
  4. Transfer the chutney to a serving bowl. Add the yogurt and salt and whisk nicely to combine.
  5. For the tempering, heat oil in a pan. Add in urad dal. As the urad dal turns golden, switch off the flame and add mustard seeds, curry leaves, hing and dry red chilies.
  6. Pour the tadka over the chutney and refrigerate for 30 minutes so that all flavors are infused in the chutney. Serve with idli, dosa, vada or even rice.



Coconut and Chana Dal Chutney



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