Coconut chutney is the most common type of chutney in South India. It is served with dosas and idlis along with sambar. There is not just one recipe because there are so many variations. In fact, Veg Recipes of India has around 10 variations as of now. I recommend you to visit their website and look through the other variations. This recipe is adapted from one of them (linked below).
If you have read my “beans poriyal” post, then you should know almost all of the ingredients used in this recipe! There is one not-so-common in America ingredient I must explain that I did not do in the previous post.
Roasted chana dal is simply chana dal that have been roasted (duh). Chana dal is a type of dal (legume) in India. It is produced from the black chickpea, which is peeled and split. In India, you can buy them either roasted or unroasted. Unroasted dals are used in dals and for seasoning like urad dal. The roasted dal is ground up into chutney. The process of roasting is described in the ingredients section. Chana dal are easily found in Indian supermarkets.
Adapted from Veg Recipes of India
You can also half the recipe to make less or double it to make more.
1 cup freshly grated coconut, frozen grated coconut, or dried shredded unsweetened coconut
2 tbsp roasted chana dal (roast 2 tbsp chana dal with 1/2 tsp oil in a pan over a small flame until browned, like roasting nuts)
1 green chili (optional, deseed for less spicy, skip for non-spicy)
1/2 inch ginger
salt to taste
enough water to grind (use more water with dried coconut than fresh/frozen)
1 tbsp cooking oil (coconut oil is good but you can also use untoasted sesame, peanut, canola, soybean, sunflower, avocado, etc.)
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
1 tsp urad dal
1 pinch hing
1 spring curry leaves
1 dried red chili
1. Grind A in a blender. Tip: if blender is not powerful enough to grind the chana dal, you can first grind the dal in a spice/coffee grinder. Actually, I ground everything in a coffee grinder and then mixed with water at the end! Transfer to bowl.
2. Heat a small pan. Add oil.
3. Add mustard seeds. Once they pop, add cumin and urad dal. Cook until urad dal are lightly browned.
4. Add hing, chili, and curry leaves. Saute for a minute.
5. Pour everything over the bowl containing ground ingredients. Sizzle!
6. Stir well. You can let sit for 5 minutes or longer to blend flavors or serve right away. Enjoy with dosa and/or idli! (or vada, pakora, etc.) 🙂
The recipes for dosa, idli, sambar, rasam are coming soon!