Coconut Chutney with Urad dal, Chutney recipes

Coconut chutney recipe, made with urad dal and green chili as main ingredients. We make many varieties of coconut chutney, and mostly we add roasted gram or channa dal for making coconut chutney. We South Indian brahmins make Thengai thogayal with coconut, red chili and urad dal. Recently one of my friend told that she tasted coconut chutney with urad  dal and it tasted very nice. I had 2 coconuts lying down in my refrigerator and i immediately thought that i will try it out for sure. It turned out quite good and we had with Tomato Dosai. I have given some slight variations to this Coconut chutney in the notes section, so please scroll down till the end to read the notes section.
So if you are looking for variety of chutney recipes for idli | dosai, then this is a nice variation to the usual coconut chutney recipe.

Coconut Chutney with Urad dal

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Breakfast | Dinner
• Description: Coconut chutney recipe, made with urad dal and green chili as main ingredients

     Fresh coconut 1 cup
     Urad dal  1 tblsp
     Green chili  2-4
     Oil  3 tsp
     Mustard seeds  1/2 tsp
     Curry leaves  few
     Salt  as needed

Method :

• In a pan add 2 tsp oil and add the urad dal.
• Roast them till it becomes golden brown.
• Switch off the flame and add the green chili. 
• Once it is cool add it to the mixie along with coconut and salt.
• Grind it into a smooth paste. Add water while grinding. 
• Once done transfer to a bowl and add little water to get the right consistency.
• In a pan add 1 tsp oil and add the mustard seeds and curry leaves.
• Once the mustard splutters switch off the flame and add it to the chutney.
• Coconut Chutney is ready to serve. 
• This chutney goes well with idli, dosai, pongal and chapati too.

Notes:

1. I have added 2 green chilis and later i felt it is less and added 2 more chilis.
2. You can add a small piece of ginger while grinding the chutney. 
3. A clove of garlic or one small onion can be added raw, while grinding the chutney. 
4. I used freshly grated coconut. Freshly grated coconut needs more chili than the one which is stored inside the fridge. 
5. Coconut chutney with urad dal goes well with all varieties of dosa and idli.

Method with step by step pictures :

• In a pan add 2 tsp oil and add the urad dal.
• Roast them till it becomes golden brown.
• Switch off the flame and add the green chili. 
• I added 2 chili and then later i added 2 more to balance the taste.

• Once it is cool add it to the mixie along with coconut and salt.
• Grind it into a smooth paste. Add water while grinding. 
• Once done transfer to a bowl and add little water to get the right consistency.
• In a pan add 1 tsp oil and add the mustard seeds and curry leaves.

• Once the mustard splutters switch off the flame and add it to the chutney.
• Coconut Chutney is ready to serve. 
• This chutney goes well with idli, dosai, pongal and chapati too.

Notes:

1. I have added 2 green chilis and later i felt it is less and added 2 more chilis.
2. You can add a small piece of ginger while grinding the chutney. 
3. A clove of garlic or one small onion can be added raw, while grinding the chutney. 
4. I used freshly grated coconut. Freshly grated coconut needs more chili than the one which is stored inside the fridge. 
5. Coconut chutney with urad dal goes well with all varieties of dosa and idli.