Curry Leaves Coconut Chutney Recipe
How to Make Curry Leaves Coconut Chutney Recipe with Video. An easy, quick and healthy South Indian chutney or dip for idli, dosa, vada or pongal.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 1/4 cup Fresh Coconut
- 1/2 cup Curry Leaves tightly packed
- 1/2 tbsp Chana Dal
- 1/2 tbsp Urad Dal
- 3 - 5 Green Chillies
- 1 Dried Red Chilli
- 1 inch piece Tamarind
- 1/4 tsp Mustard Seeds
- 3 tsp Oil
- A big pinch of hing
- Salt to taste
Heat a 2 teaspoons of oil in a pan. Add chana dal and urad and fry them until golden brown color.
Remove and keep it aside.
Add the slit green chillies to the same pan and fry for a minute. Take them out of the pan and set aside.
In the same pan, add the curry leaves and fry until little crisp. Switch off the flame and allow them to cool.
Grind the roasted lentils, curry leaves, coconut, tamarind, required salt and green chillies to a smooth paste by adding little water.
Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter.
Then add the broken red chilli and hing and fry for a couple of seconds. Pour this over the chutney and mix well.
Serve with idli, pongal, vada, upma or dosa.
Calories: 59kcal | Carbohydrates: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 17mg | Fiber: 1g | Vitamin A: 75IU | Vitamin C: 2.5mg | Iron: 0.3mg