Thursday, April 22, 2010

Coconut chutney with Curd

This is a slightly different version of the regular "Thenga chammanthi" served with Idili,dosa, vada etc.It is specially good when the idili/dosa batter does not ferment well enough - and you miss the slight sour taste.

  1. Fresh grated coconut - 1 cup
  2. Green chillies - 8
  3. Shallot - 4
  4. Curry leaves - 2 springs
  5. Mustard seeds - 1/2 tsp
  6. Dry red chillies - 2
  7. Curd - 2 tbsp
  8. salt - to taste
  9. Oil - 1 tbsp

Add the grated coconut,green chillies, 1 shallot and curd to the blender.
Add half a cup of water and salt to taste and blend until smooth.
Slice 3 shallots into fine pieces.
Heat oil in a pan and add in the mustard seeds, once the splutter add in the red chillies and curry leaves and shallots and stirfry until golden brown.
Lower the heat to the lowest setting and add in the ground coconut paste.
Stir until it is slightly warm and turn the flame off.
Serve with Vada,idily or any snack that goes with chutney.


  1. That's a very nice chutney dear. I have never tried to warm a coconut chutney. thanx.

  2. Chutney looks delicious, we also sometimes add curd. It gives a diff flavour.

  3. Hy Priya,

    this recipe sounds super yummy and nutritious dear.


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