South Indian style chutney made with roasted coconut, dals and aromatic spices…
This one is a special chutney recipe made by pan roasting dals, grated coconut and whole spices, ground to a smooth paste and cooked along with tempering.
This is a flavourful and aromatic recipe, goes really well with dosa idli, appam etc.
Other Chutney Recipes: Click here
Cooking Video
Roasted Coconut Chutney- Varutharacha Thenga Chutney
Prep time
Cook time
Total time
Author: Thasneen
Cuisine: Indian
Ingredients
For Roasting
- Chana dal- 2 tbsp
- Urad dal- 1 tbsp
- Coriander seeds- ½ tbsp
- Dried red chilies- 3
- Cumin seeds- 1 tsp
- Whole black peppercorns- ½ tsp
- Curry leaves- 1 sprig
- Grated coconut- 1½ cups
For Cooking
- Oil- 2 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies- 2
- Curry leaves- 1 sprig
- Fresh Tamarind- ½ cup ( 2 inch fresh tamarind soaked in ½ cup water)
Instructions
- Place a pan over medium heat; add chana dal, urad dal, dried red chilies, coriander seeds, cumin seeds, whole black peppercorns and curry leaves; roast for 5 minutes.
- Add grated coconut, roast till golden brown.
- Let cool down.
- Add the roasted ingredients to a blender, add 1½ cups water.
- Grind till smooth.
- Soak 2 inch fresh tamarind in ½ cup water for 5 minutes. Squeeze the tamarind to extract juice, strain juice and discard the skin.
- Place a pan over medium heat. Add oil, let turn hot.
- Add mustard seeds, let splutter.
- Add dried red chilies and curry leaves, saute for a minute.
- Add the ground paste, combine well.
- Rinse blender with ½ cup water and add to the pan. Combine well.
- Add tamarind juice, combine well.
- Cook for 5 minutes.
- Remove the pan from the heat, transfer to a bowl.
- This chutney can be served with dosa, idli, appam etc.
