Nariyal Ki Chutney
Nariyal (coconut) ki Chutney is very popular South-Indian chutney, a speciality common especially in North Malabar. It is a coconut stew blended with flavoursome spices and dressed with a spot-on tempering. This chutney is quite easy to prepare, and can be served with absolutely anything. It has a grainy texture due to the presence of grated coconut. I have used both green chillies and dry red chillies, so the chutney is a bit spicy. So you can adjust the flavour according to your taste. Roasted gram (chana) and urad dal (split black lentils) channel an earthy flavour into the chutney. Fried curry leaves (kadi patta) brings a wonderful aroma with it. I have not used it here, but tamarind (imli) can also be added to make the chutney slightly tangy. The tempering adds an authentic touch to this white chutney. It can be stored for 2-3 days in a refrigerator. Nariyal ki Chutney has an evergreen taste, and goes well with Idlis, Dosas, Uttapams and a variety of other snacks. This coconut concoction is loaded with oodles of flavour and never goes out of style.
How to prepare Nariyal Ki Chutney
|Grated coconut (nariyel)||1 cup|
|Roasted Gram(Chana)||4 table spoon|
|Green chillies , roughly chopped||2|
|Ginger (adrakh)||1” pieces|
|Oil||1 tea spoon|
|Curry Leaves (kadi patta)||8-10 leaves|
|Mustard seeds ( sarson)||1 tea spoon|
|Urad dal (split black lentils)||½ tea spoon|
|Dry kashmiri red chilli , broken into pieces||1|
- 1. Grind the coconut, green chilli, roasted gram, ginger and salt with 1 or 2 table spoon of water.
- 2. Remove the chutney in a bowl.
- 3. In a small frying pan, heat oil. Add mustard seeds.
- 4. After they splutter, add the mustard seeds, urad dal, curry leaves and dry Kashmiri red chillies . Fry these ingredients for half a minute on a medium flame. Do not burn them. Just a light frying.
- 5. Once done, add this mixture to the chutney. Mix well.
- 6. This coconut chutney goes well with idlis, dosas, puttus, utthapam and even pakoras.